Experiment demonstrates improved antioxidant stability in waffles using Ziziphus jujuba seed flour, suggesting packaging influences shelf-life.
The study enhanced the nutritional and bioactive profile of waffles by incorporating Ziziphus jujuba seed flour using a D-optimal design. Shelf-life and antioxidant stability were evaluated under different packaging and storage temperatures, with metallic polyester showing superior preservation.
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Jyoti et al. (2026) studied this question.
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