Shelf-life of a sweet cookie with cassava flour

Abstract

The shelf life of the sweet cookie made with 20% cassava flour and 80% wheat flour, packed in a low density polyethylene bag, packed in a cardboard box and stored at room temperature was determined. Three batches of cookies were made and the descriptive sheet of the freshly made product was prepared. During the storage, moisture determinations were made and the overall quality was evaluated on the basis of the attributes of odor and flavor typicalities, hardness, crispness and ease of disintegration in the mouth. Shelf-life estimation was determined by regression analysis based on the hazard function for incomplete failure data, with a maximum of 5% of spoiled units. Overall quality was taken as the response variable and the results were fitted to the Weibull distribution. The estimated shelf-life time for the cookie was 54 ± 2 days.