Study of growol cookies’ shelf-life time based on water content analysis

Background: The addition of inulin to growol cookies can optimize the role of cookies as a diabetic snack. The growol cookies formula with low glycaemic index and glycaemic load has been successfully formulated. To meet commercial food standards, the growol cookies development must be accompanied by product quality parameters-determination of shelf life. Objective: This study aims to determine growol cookies’ shelf-life time with various packaging techniques. Methods: This was an observational laboratory study that analyses the shelf life of growol cookies based on the water content on 0 (H-0), 7th (H-7), 14th (H-14), 28th (H-28), 56th (H-56), 90th (H-90) days using three variations of packaging techniques: 1) jar with silica gel, 2) vacuumed polyethylene plastic and 3) aluminum foil. The water content was tested using a thermogravimetric method. This research was carried out at Universitas Respati Yogyakarta from July to October 2022. Water content data were presented descriptively. Results: The water content of growol cookies in a jar with silica gel on the 0, 7th, 14th, 28th, 56th, and 90th days were 4.36%; 6.56%; 4.85%; 4.98%; 5.25%; and 6,56%. The water content of cookies in vacuumed polyethylene plastic is 4.98% (H-0); 4.92% (H-7), 4.51% (H-14), 4.53% (H-28), 4.12% (H-56), 6.29% (H-90). The water content of cookies on aluminum foil packaging on the 0, 7th, 14th, 28th, 56th, and 90th days was 6.01%; 6.40%; 3.85%; 5.18%; 3.65%; and 6,68%. Conclusion: Cookies with vacuumed plastic packaging have more stable water content according to SNI cookies until day 56th.