Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Wahyuni, S.^1 ; Holilah^1 ; Asranudin^1 ; Noviyanti^1

Department of Food Science and Technology, Faculty of Technology and Agricultural Industry, Universitas Halu Oleo, Indonesia^1

关键词: Accelerated shelf life testing;    Arrhenius models;    Shelf life;    Storage temperatures;    Storage time;    Wheat flours;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012082/pdf
DOI  :  10.1088/1755-1315/122/1/012082

来源: IOP

【 摘 要 】

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.