Shelf-life Prediction of Gluten-Free Dry Noodles Made from Composite Flour (Mocaf, Tapioca, Cornstarch, and Soybeans) Using Accelerated Shelf-life Testing (ASLT) Method with Arrhenius Equation Approach

Abstract

Research on gluten-free noodles made from composite flour (modified cassava flour (mocaf), tapioca, cornstarch, and soybeans) has been carried out in previous studies. However, research on the shelf life of these noodles has not been carried out. Information on shelf life is intended to ensure product quality is in good condition when consumed and does not endanger consumers’ health. This research aims to determine the shelf life of gluten-free dry noodles made from composite flour (mocaf, tapioca, cornstarch, and soybeans). Determination of gluten-free dry noodles’ shelf life using Accelerated Shelf Life Testing (ASLT) with the Arrhenius approach based on the pattern of changes in water content. Gluten-free dry noodles are packed using polypropylene plastic with a thickness of 0.09 mm. The packaged noodles were then stored at different temperatures, 25°C, 35°C, and 45°C. The parameter observed was moisture content on days 0, 14, 28, 35, and 42 days. The result showed that water content tends to increase during storage of gluten-free dry noodles from composite flour (mocaf, tapioca, cornstarch, and soybeans). Gluten-free dry noodles from the composite flour (mocaf, tapioca, cornstarch, and soybeans) stored at 25°C had the most suitable shelf life, around 161 days.