Effect of Different Packaging Material and Storage Duration on Quality of Dried Cashew Apple Flour Muffins

This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour muffins. Muffins were prepared using from dried cashew apple flour, baked at a temperature 180°C and baking time is 20 minutes muffins can be stored up to 8 days. For storage duration Polyethylene terephthalate (PET), and Paperboard box packaging material are used. In comparison to the different packaging materials, it was observed that PET box followed by best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content% and carbohydrate content% continues to increase and fat, protein, ash, fiber content% was decreased. Also results shows, effect of different packaging material and storage duration on various sensory attributes. It was observed that as the storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.