Articles
ACCELERATED SHELF LIFE STUDIES OF HIGH ENERGY PINEAPPLE GRANOLA BAR
Article number
902_71
Pages
539 – 545
Language
English
Abstract
The shelf life of a pineapple granola bar packed in oriented polypropylene /Q5/vapour metallised cast polypropylene of 55 µ thickness stored under normal conditions (28°C, 70-80% relative humidity) as well as under accelerated conditions (38°C; 90% relative humidity) was studied.
The shelf life of the product under normal storage conditions was estimated from the accelerated storage using an empirical formula whereby one month storage under the accelerated conditions equals to 2.9 months under the normal storage conditions.
Based on sensory evaluation results of the accelerated storage sample, which was only accepted up to three months of storage, the actual shelf life was estimated to be 8.7 months.
A freshly made pineapple granola bar contained 6.16% moisture, water activity (aw) of 0.58 and free fatty acid of 0.67%. Moisture content and free fatty acid of accelerated storage samples were found higher than normal storage samples for the same month evaluated.
The shelf life of the product under normal storage conditions was estimated from the accelerated storage using an empirical formula whereby one month storage under the accelerated conditions equals to 2.9 months under the normal storage conditions.
Based on sensory evaluation results of the accelerated storage sample, which was only accepted up to three months of storage, the actual shelf life was estimated to be 8.7 months.
A freshly made pineapple granola bar contained 6.16% moisture, water activity (aw) of 0.58 and free fatty acid of 0.67%. Moisture content and free fatty acid of accelerated storage samples were found higher than normal storage samples for the same month evaluated.
Publication
Authors
M. Sharifah Samsiah, A. Noor Azizah, S.W. Moey, M.S. Latifah
Keywords
packaging
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