Effect of Packaging Material and Storage Duration on Quality of Jackfruit Seed and Finger Millet Flour Cupcake

In present study the Cupcake prepared from Jackfruit seed and Finger millet flour stored in packaging material i.e. polythene bag (gauge 375) and Plastic tray (gauge 400). The stored cupcake was observed during each day from 0 day to 7 days. Nutritional analysis indicated that both cupcake packed packaging material and during storage period moisture content increases from 24.055 to 9.6%, protein content decreases from 4.59 to 2.27%, fat decreases 11.55 to3.41%, fiber content decreases from 2.25 to 1.05%, ash content decreases from 1.67 to 0.63% carbohydrate increases from 55.95 to 83.02% and Browning index 72.26 to 59.15 and microbiological study depicted. The cupcake prepared from Jackfruit seed and Finger millet flour can be packed at stored in plastic trays for 6 to 7 days.