Formulation and Shelf Life Prediction of Cookies From Modified Cassava Flour (Mocaf) In Flexible Packaging

2nd International Conference on Natural Products and Bioresource Sciences - 2018

生物科学;生态环境科学

Kurniadi, M.^1 ; Khasanah, Y.^1 ; Kusumaningrum, A.^1 ; Angwar, M.^1 ; Rachmawanti, D.^2 ; Parnanto, N.H.R.^2 ; Pratiwi, L.D.^2

Research Unit for Natural Products Technology, Indonesian Institute of Sciences (LIPI), Yogyakarta, Indonesia^1

Department of Science and Food Technology, Universitas Sebelas Maret, Surakarta, Indonesia^2

关键词: cookies;    Cookies quality;    Critical moisture content;    Critical water content;    Flexible packagings;    mocaf;    Shelf life;    Shelf-life prediction;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/251/1/012034/pdf
DOI  :  10.1088/1755-1315/251/1/012034

来源: IOP

【 摘 要 】

The product development from modified cassava flour (mocaf) cookies has not been done much. This research was done to find out the best formulation on the cookies from mocaf and to predict its shelf life on flexible packaging. Formula cookies using mocaf flour, egg - tempe flour, green bean flour and catfish flour, each with a ratio: F1 (63%: 5%:12%: 15%); F2 (63%: 5%:12%: 20%); F3 (58%: 5%:12%: 25%). Shelf life prediction using Accelerated Self Life Time (ASLT) method based on critical moisture content. The packaging that used is polyethylene, aluminum foil and metalizing. The results of this research showed the best formula was F2 containing protein 12.06 %, and energy 511.56 kcal / 100 g. The critical water content of cookies 6.89 %. Permeability of polyethylene, metalizing and aluminum foil were 0.05 gH2O / day.m2.mmHg, 0.006 gH2O / day.m2.mmHg and 0.006 gH2O / day.m2.mmHg respectively. That packaging was able to maintain the cookies quality for 1.5 months (polyethylene).12 months (metalizing), and 19 months (aluminum foil).