| Abstract: | ![]()
The purpose of this research was to investigate the changes occurring in biscuits under domestic storage conditions. The experimental work involved the storage of manufactured biscuits under closed, open/light and open/dark conditions for appropriate periods of time. Moisture content, texture, colour and peroxide value were determined throughout the storage time. The results indicate that the moisture content of the samples increased under all storage conditions, with a softening of texture. Peroxide values increase with rapid acceleration towards the end of the storage period. Very little change was observed in the colour of the biscuits. |
