THE EFFECT OF PACKAGING MATERIAL AND STORAGE DURATION ON QUALITY OF ORANGE PEEL COOKIES

In present investigation the orange peel powder cookies were stored in both packaging material i.e, LDP pouches (gauge 393) and aluminum pouches (gauge 157).The quality parameter i.e., LDP pouches and aluminum pouches cookies were observed during each 15 days interval upto 90 days.Nutritional analysis indicates that both packaging material and storage period increases, moisture content increases i.e., 3.12 to 6.18 % and decreasing trend in TSS 49.75 to 29.16 (B), acidity 0.082 to 0.043 %, reducing sugar3.360 to0.970 %, non-reducing sugar 24.513 to 17.582 % , total sugar 28.383 to 18.290 %, ascorbic acid 48.037 to 17.710 % and colour 9.348 to 10.718 and microbiological study depicted that microbial count was far below the permissible limit up to 3 month of storage of cookies in LDP and aluminumpouches.