Quality evaluation of polypropylene packaged corn yogurt during storage

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Aini, Nur^1 ; Prihananto, V.^1 ; Sustriawan, B.^1 ; Astuti, Y.^1 ; Maulina, M.R.^1

Department of Food Science and Technology, Jenderal Soedirman University, Purwokerto, Indonesia^1

关键词: Lactic acid bacteria;    Minimum requirements;    Probiotics;    Protein contents;    Quality evaluation;    Shelf life;    Total acids;    Total solids;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012049/pdf
DOI  :  10.1088/1755-1315/102/1/012049

来源: IOP

【 摘 要 】

Packaging is an important factor to control the process of quality decrease of any food product, including to determine the shelf life. The objective of this study was to determine changes quality of corn yogurt packaged using polypropylene. The method were using was package yogurt polypropylene, then it was stored in a refrigerator at 5, 10, or 15°C during 21 days. The yogurt was analysed every 7 days over a 21-day period. The results indicate that protein content decreased during storage, while the lactic acid bacteria, total acid, pH, viscosity, and total solids were increased. At the end of storage, the amount of lactic acid bacteria still fulfil the minimum requirements of a probiotic food, with a count of 6.407 log CFU/g. Overal scoring by panelist (scores ranged from 0 to 5) have a 4.78 at the beginning of storage. By the 21stday of storage, yogurt was packaging using transparent polypropylene having a score of 3.85, and that stored in opaque white packaging having a value of 3.95.