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

Abstract

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.