Effect of encapsulated vitamin E on shelf life of cookies
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
The present study was conducted to evaluate the effect of encapsulated vitamin E on shelf life of cookies. Vitamin E was taken in two forms: synthetic and natural form i.e α-tocopherol and wheat germ oil respectively. Encapsulation parameters were optimized for encapsulation of α-tocopherol using combination of sodium alginate (0.5, 1.0, 1.5 and 2.0 %) as primary wall material and pectin (2.0%) as filler with syringe method of encapsulation. The optimum conditions were selected on the basis of encapsulation efficiency, shape, size, bulk density, yield and swelling index. The encapsulation efficiency of α-tocopherol in microencapsules produced under optimal conditions was 55.6% using sodium alginate 1.5 % w/v and pectin 2.0 % w/v. Encapsules were prepared with enapsulator by using optimized conditions and were compared with the encapsules prepared by syringe method. The results indicated that best encapsulation efficiency was observed in encasules prepared by encapsulator. Similarly wheat germ oil was encapsulated and cookies were prepared by selecting five treatments i.e. WGO-L, WGO-E, E1, E2and E3 and compared with control. Prepared cookies were evaluated for spread ratio, force to rupture and organoleptic parameters. Significant variations were observed for spread ratio and organoleptic parameters. Force to rupture was observed least in WGO-L treated cookies. For shelf life studies, cookies were packed in aluminium laminates, kept under ambient conditions and were analyzed after 15 days interval up to 4 months for moisture content, vitamin E retention, antioxidant activity, free fatty acid, peroxide value, total plate count and overall acceptability. Statistically significant results were found in all the treatments on storage. Moisture content was observed increased with increase in storage period but increase was minor. Vitamin E was observed retained in all treated cookies except WGO-L and was found maximum in E3 treated cookies upto 4 months of storage period. Peroxide value was found nil in treated cookies whereas free fatty acid formation was observed very less in treated cookies as compared to control. Treated cookies showed good antioxidant activity and total plate count was observed least in E3 treated cookies. Overall acceptability showed good acceptance of cookies up to 4 months of storage. The results concluded that encapsulated vitamin E enhances the antioxidant activity and thus shelf life and nutritive value of cookies.
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