Shelflife prediction of biscuits prepared from modified suweg (Amorphophallus campanulatus B) flour using Arrhenius model

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

生物科学;生态环境科学

Rahman, T.^1 ; Sulaiman, N.F.^2 ; Turmala, E.^2 ; Andriansyah, R.C.E.^1 ; Luthfiyanti, R.^1 ; Triyono, A.^1

Development Center for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia^1

Food Technology Department, Faculty of Engineering, Pasundan University, Bandung, Indonesia^2

关键词: Arrhenius;    Arrhenius method;    Arrhenius models;    biscuit;    modified suweg flour;    Safety of food;    Shelf life;    Shelf-life prediction;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/251/1/012035/pdf
DOI  :  10.1088/1755-1315/251/1/012035

来源: IOP

【 摘 要 】

Shelf life is very crucial information mentioned such as in food packages due to safety of food products when they reach their valid period to consume. The objectives of this study were to know shelf life of biscuit made of wheat flour and modified cassava flour with and without modified suweg flour and to know suitable packages for Shelf life prediction was based on moisture content and peroxide number in different packages: aluminium foil and metalized. This study showed that suitable packages for modified suweg biscuit were metalized package. According to the study, prediction of shelf life using the Arrhenius method with different shelf temperature resulted in modified suweg biscuit and blank biscuit (without modified flour suweg). To conclude, shelf life was determined by peroxide value for modified suweg biscuit in the temperature of 15 °C, 30 °C and 45 °C with metalized package resulting in 217, 172, and 137 days, respectively. While shelf life study of blank biscuit was done at 15 °C, 30 °C and 45 °C in a metalized package and resulted in 333, 250, and 192 days of shelf life, respectively.