Accelerated Shelf Life Testing Research Articles

Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives

The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV–Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.

Effect of gamma irradiation and evaporation on physicochemical, antibacterial, and antioxidant activity of selected high-quality herbal honey

This study was conducted to evaluate the influence of evaporation and gamma irradiation on physicochemical characteristics, antibacterial properties, and antioxidant activity of selected high-quality herbal honey (SH3), an Indonesian traditional herbal medicine recipe. Treatments consisted of untreated sample, evaporated SH3, irradiated SH3, and evaporated-irradiated SH3. Gamma irradiation dose of 10 kGy was applied in this study. Evaporation-irradiation treatments significantly decreased water activity (p < 0.01), moisture content (p < 0.01), and pH value (p < 0.001). Evaporated-irradiated samples also had the lowest total bacteria count (p < 0.05). Moreover, according to the prediction of Accelerated Shelf Life Testing (ASLT), shelf life increased from 180 d in untreated samples to 371, 335, and 419 d in the samples treated with evaporation, irradiation, or both, respectively. Antioxidant activity in irradiated and evaporated-irradiated samples was higher (p < 0.05) than untreated samples. Evaporation treatment increased antibacterial properties of SH3 (p < 0.05). The antibacterial characteristics of SH3 for Bacillus subtilis were observed to be similar among treatments. Except for evaporation treatment, similar findings were demonstrated for Escherichia coli antibacterial activity. The results of the present study suggest that the use of evaporation, combined with irradiation, may increase physicochemical characteristics, shelf life and antioxidant activity of SH3.

Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach

This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.

Multi-accelerant approach for rapid shelf-life determination of beverages in polymeric packaging

An effective analysis method with multiple accelerant factors is needed for shelf-life determination and prediction for food products with reduced analysis time. Raising the storage temperature is the most common approach utilized in the conventional accelerated shelf-life test (ASLT) to reduce the shelf-life testing time of food. Oxygen pressure as an accelerant for the shelf-life determination of food products has not been given much attention even though it has shown a negative impact on food shelf-life. Combining oxygen pressure and temperature as accelerants has the potential to further reduce the overall analysis time compared to the ASLT. This study focuses on the effects of applying oxygen pressure and temperature as multi-accelerants on the shelf-life of a shelf-stable product by investigating the extent of vitamins degradation and modeling the reaction using a mechanistic approach. A shelf-stable model food fortified with vitamins A, B1, C and D3 was developed to investigate the effect of multiple accelerants on the quality indicators of shelf-stable foods in a polyethylene terephthalate (PET) container. PET bottles filled with model food were placed in a high-pressure (138 kPa) 100% oxygen environment at 40 °C. This novel process is named as the ultra-accelerated shelf-life test (UASLT). Samples were also subjected to ASLT conditions at 40 °C and control condition at 22.5 °C, both at ambient pressure for comparison. UASLT treatment induced a rapid degradation of 27.1 ± 1.9%, 35.8 ± 1.0%, and 35.4 ± 0.7% in vitamins A, C and D3, respectively, in just 50 days. Slower degradation was observed with samples kept under the ASLT conditions for 105 days with a degradation of 24.0 ± 2.0%, 32.0 ± 3.1% and 25.1 ± 1.5% for vitamin A, C and D3, respectively. The control samples that were studied for 210 days showed 14.9 ± 5.0%, 13.8 ± 2.2% and 10.6 ± 0.8% degradation in vitamins A, C and D3, respectively. The increase in the ΔE values due to browning in samples kept at the UASLT, ASLT and control conditions were 11.67 ± 0.09, 7.49 ± 0.19 and 2.51 ± 0.11, respectively. The degradation of vitamin B1 was similar across the treatments. The addition of oxygen pressure significantly increased the degradation reaction rates of the vitamins and color due to the rapid influx of oxygen. A mechanistic model that coupled oxygen diffusion and simultaneous vitamin degradation provided a good fit to the experimental data for the UASLT treatment with a rate constant of 0.686, 0.631 and 0.422 M−1day−1 for vitamins C, D3 and A, respectively. Elevated external oxygen pressure can be used as an accelerant along with moderate temperatures for rapid shelf-life testing of products in polymeric packaging with two-fold reduction in the overall analysis time as compared to ASLT.

The effect of natural antioxidant from clove (Syzygium aromaticum L.) on the oxidative stability of crude oil produced by the traditional wet rendering process of coconut (Cocos nucifera L.)

Coconut oil produced by the traditional wet rendering process may contain free fatty acids and water which lead to rancidity and shorter shelf life. Previous studies proved that cloves (Syzygium aromaticum L.), as a natural source of antioxidant eugenol, can increase coconut oil oxidation stability. This research aimed to investigate the effects of clove addition during the wet rendering process on the Peroxide Value of coconut oil and to estimate shelf life using Accelerated Shelf Life Testing (ASLT) and Artificial Neural Network (ANN). Clove powder was added into coconut milk prior to oil rendering or into coconut oil, followed by oil storage at 28, 63, and 100°C. ASLT method predicted that adding 1 g clove/kg coconut milk and 5 g clove/kg coconut oil gave the best result by improving oil shelf life from approximately 11 days (control) to 14 days, while the ANN method predicted that adding 10 g clove/kg coconut milk gave the best result by improving estimated oil shelf life to 47 days at 28oC. Coconut oil produced from clovetreated coconut milk had the best oxidative stability during storage. Activation energies and activation enthalpies of coconut oil oxidation increased due to clove addition and therefore, improved stability during storage.

Estimation of vegetable leather shelf life from a combination of beluntas leaves (Pluchea indica L.) and seaweed (Eucheuma cottonii) with various types of packaging using the ASLT (accelerated shelf life testing) method of the arrhenius model

Beluntas leaves vegetable leather is a new processed product, so its shelf life is currently unknown. This research utilised the ASLT (Accelerated Shelf Life Test) Arrhenius model to assess the shelf life of vegetable leather in three different forms of packaging, including aluminum foil, combination (aluminum foil-polyethylene), and polypropylene. The research includes two replications and a descriptive design. Three different types of packing were used to store vegetable leather for a month at oven temperatures of 30°C, 35°C, and 40°C (28 days). Every week, on days 0, 7, 14, 21, and 28, observations were made about the moisture content and sensory factors (texture, color, and aroma). The shelf life of vegetable leather was calculated using the parameter data using the Arrhenius model ASLT method with Microsoft Excel 2010. The results indicated that vegetable leather beluntas leaves packaged in aluminum foil had a shelf life of 179.53 days (5 months, 27 days), while in combination packaging (aluminum foil-polyethylene), they had a shelf life of 44.20 days (1 month, 13 days). In polypropylene packaging, the product had a shelf life of 35.94 days (1 month and four days) according to order 1 of the Arrhenius model ASLT method.

Formulation and Antioxidant Activity of Purple Rosella Flower (Hibiscus sabdariffa L.) Combination as Nutraseutical

A nutraceutical is a functional food containing natural components that have the potential for health, especially from medicinal plants. The purple rosela (Hibiscus sabdariffa L.), one of many therapeutic plants that have been effectively transformed into herbal products, is one such example. High quantities of anthocyanin are found in bioactive substances found in rosela flowers. This study aims to formulate and determine the antioxidant activity of purple rosela flower in combination with red ginger and cinnamon bark. Following the liking test, which includes the organoleptic test, and the calculation of shelf life with the Accelerated Shelf-Life Testing (ASLT) method, the brewed tea formulation was kept to determine the total content of phenolate. Antioxidant activity was measured by the DPPH (1,1-diphenyl-2-picrylhidrazyl) method. This study obtained an average result of 0,38±0,05% for the total phenol content of the three formulas. Formula I, II, and III showed antioxidant activity with IC50 values of 21.59 g/mL, 27.13 g/mL, and 20.05 g/mL, respectively. Organoleptic observations that have been observed for 20 days at three different temperatures (4°C, 25°C, and 37°C) in the three formulas indicate no change in color, aroma, or taste, indicating the product remains stable. Based on the score results, the most preferred by panelists was Formula I, with its composition of purple, rose and red ginger.

The Stability of Phenolic Compounds in Fruit, Berry, and Vegetable Purees Based on Accelerated Shelf-Life Testing Methodology.

Evaluating the stability of polyphenols in fruit, berry, and vegetable purees helps to assess the quality of these products during storage. This study aimed to (1) monitor the stability of total phenolic content (TPC) in four-grain puree with banana and blueberry (FGBB), mango-carrot-sea buckthorn puree (MCB), and fruit and yogurt puree with biscuit (FYB); (2) study the effect of aluminum-layered vs. aluminum-free packaging on the changes in TPC; and (3) assess the suitability of accelerated shelf-life testing (ASLT) methodology to evaluate the stability of polyphenols. The samples were stored at 23 °C for 182, 274, 365, and 427 days. The corresponding time points during ASLT at 40 °C were 28, 42, 56, and 66 days, calculated using Q10 = 3. The TPC was determined with Folin-Ciocalteu method. The results revealed that the biggest decrease in TPC took place with high-pH FGBB, which contained fewer ingredients with bioactive compounds. Minor changes were seen in FYB and MCB, which had lower pH values, and contained a larger amount of ingredients that include polyphenols. In addition, the choice of packaging material did not affect the TPC decrease in each puree. Finally, it was concluded that the ASLT methodology is suitable for studying the TPC changes in such purees, but the corresponding Q10 factors may vary and should be determined based on the chemical profile and ingredient list of the product.

The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken.&#x0D;

Estimating the Shelf Life of Balado “DR” Cassava Chips Based on Free Fatty Acid Parameters with the Accelerated Shelf-Life Test Method Arrhenius Model

Balado cassava chips are one of the processed cassava chips wrapped with Balado seasoning. Balado cassava chips “DR” is one of the cassava chips produced in Sleman, Yogyakarta. The Balado “DR” cassava chip product that has been marketed to shops does not include an expiration date. Whereas information about the shelf life of a food product is one of the important details to be included on the label or packaging. It aims to ensure the quality and safety of a food product when it reaches consumers. During storage, Balado cassava chips can experience a decrease in quality in the form of rancidity caused by the fat content in Balado seasoning due to the hydrolysis process. Free fatty acid analysis or FFA can be used to measure quality degradation caused by the hydrolysis process. The purpose of this study was to estimate the shelf life of Balado “DR” cassava chips based on FFA parameters. The method of estimating the shelf life used is the Accelerated Shelf-Life Test (ASLT) Arrhenius Model. The test parameter used is Free Fatty Acid (FFA). Observations were made every 5 days at 40°C for 20 days and every 7 days at 30°C and 50°C for 28 days. The results showed that the higher the temperature and storage time, the higher the FFA contents. So that the quality of cassava chips decreases with increasing FFA value. Based on FFA analysis, the estimated shelf life of Balado “DR” cassava chips at storage temperatures of 30℃, 40℃ and 50℃, respectively, is 20 days, 18 days and 16 days.

Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study

The shelf‐life (SL) estimation of extra virgin olive oil is a timely concern for food producers not only to comply with EU regulations throughout the whole product life cycle, but also to maintain consumer trust in the producers. The application of accelerated shelf-life testing (ASLT) procedures could allow to speed up the process. In this study, three fresh made extra virgin olive oils having increased total polyphenol content (156, 273 and 507 mg/kg) were stored at increasing temperatures (25, 40, 50 and 60 °C) in the dark in glass containers under reduced oxygen content to simulate market storage. The changes of K270 and % of pyropheophytin a (PPP) were found to be the best indicators to monitor product behaviour during storage. The rate constants of the changes of K270 and %PPP over time showed a temperature dependence that can be described with the Arrhenius model with activation energies (Ea) in the range of 49–65 kJ/mol and 115–122 kJ/mol for K270 and %PPP, respectively. These values confirmed the significant higher susceptibility of the parameter %PPP to temperature changes during storage, as also demonstrated by the estimated shelf-life values and relevant confidence intervals. Interestingly, the initial quality characteristics of the oils and especially the polyphenols content did not affect the temperature dependence of the rate constants of these indexes. It was concluded that %PPP could be used as a “rapid alert” indicator of product performances on the market and K270 as indicator to compute the compulsory value of “best before” date.

Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling

This study investigated volatile flavour changes during accelerated shelf-life testing (ASLT) of oats using chemometrics and kinetic modelling. Oat samples were stored at 15, 25, 35 and 45 °C for up to 42 weeks. Headspace fingerprinting enabled the detection of a wide range of volatiles. Chemometrics was applied to explore the volatile changes and related reaction pathways and identify discriminant compounds. Most volatiles significantly increased as a function of time and could be linked to lipid oxidation and the Maillard reaction. Volatiles, such as hexanal, could be selected as potential ASLT markers for processed oat products. The volatile changes were adequately modelled using an empirical logistic model to estimate reaction rate constant and temperature dependency. Based on the estimated kinetic parameters, the selective ASLT markers could be used as a reference to track volatile changes, control off-flavour generation and improve oat product storage stability.

Pendugaan Umur Simpan Ikan Patin Salai Menggunakan Metode Akselerasi Dengan Kemasan HDPE dan Teknik Pengemasan Aluminium Foil

The goal of this research was to estimate the shelf life of salai catfish using the ASLT (Accelerated Shelf-Life Testing) method with high-density polyethylene (HDPE) plastic, vacuum aluminum foil, and non-vacuum aluminum foil. By storing the salai catfish for thirty days at different temperature levels, namely 30, 35, and 40°C, the acceleration method was used to predict the shelf life. Changes in rancidity sensory and thiobarbituric acid (TBA) levels were observed. The obtained data were analyzed using linear regression to show the relationship between storage time and the measured variables. Furthermore, the Arrhenius method was used to calculate the shelf life of salai catfish in order to compare the quality degradation of salai catfish. The best result was obtained in the treatment of salai catfish with vacuum aluminum foil was 32,56 days at 30°C based on the TBA test. The regression equation were y= -2875,7x + 5,2812, R2= 0,9855.

Shelf life predictive model for postharvest shiitake mushrooms

Multivariate Accelerated Shelf-Life Testing (MASLT) and Accelerated Shelf-Life Testing (ASLT) were employed to estimate the shelf-life of postharvest shiitake mushrooms. Weight loss, color, texture profile, phenolic content, malondialdehyde (MDA) content, total aerobic plate count, water status, and organoleptic attributes of shiitake mushrooms stored at 5, 10, or 15 °C for 15 d were determined. Univariate kinetic was used to establish shelf-life prediction using order kinetics combined with Arrhenius and Eyring equations. For the multivariate kinetics, the spatial compression of the dataset was performed via PCA to obtain the scores of the time-dependent components for further shelf-life assessment. The prediction values for 5, 10, and 15 °C storage obtained with univariate models were 13.36–27.75, 7.30–12.26, and 4.53–7.15 d, respectively, whereas the shelf-life estimations of 18.19, 10.56, and 6.21 d obtained with multivariate model agreed the organoleptic scores results better (relative error <20%). Thus, compared to ASLT, the MASLT method successfully provided more accurate estimation of shelf-life for shiitake mushrooms. • Low temperature retarded the deterioration of postharvest shiitake mushrooms. • Accelerated Shelf-life Testing was proposed in this research. • Univariate and Multivariate kinetic models for shelf-life prediction were established. • Univariate kinetic models were established with Arrhenius and Eyring equations. • Multivariate kinetic model was established with high accuracy to predict shelf life.

KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE

Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

AbstractWaste of Salicornia ramosissima a halophyte plant used in gourmet cuisine, can be valorized after being dried and milled, becoming a vegetable salt, a healthier replacer of kitchen salt due to its lower sodium content (around 10‐fold less) but still maintaining an intense salty taste. To study the shelf life of this vegetable salt from S. ramosissima, packed in a cylindrical aluminum box, an accelerated shelf‐life testing (ASLT) was first carried out at 35, 40, 45, and 50°C by monitoring color, moisture, and water activity (aw) throughout the storage period. Moisture and aw decreased at increasing temperature, but the color was not affected. The moisture sorption isotherms (MSIs) were next produced at 15, 25, 35, and 45°C and relative humidity (RH: 6.5%–80%) using the static gravimetric method. Several mathematical models were tested to fit the MSI experimental data and finally the Oswin model was used to predict the moisture content. With this model, the isosteric heat was determined. A mass–balance model was used to predict shelf life and the equilibrium moisture content (Me) during storage based on predetermined MSI and water vapor rate transmission (WVTR) data. The predicted shelf life of the package with and without adhesive tape around the lid was 35 and 80 days (25°C, 75% RH) and 19 and 63 days (35°C, 90% RH), respectively.Practical ApplicationsBy understanding the moisture sorption phenomenon in hygroscopic powders, this study can provide valuable data to the food industry dealing with such products. Being a microbiologically safe product due to its low aw and having color stabilized through previous drying, its mode of failure during storage proved to be the loss of its free‐flowing capacity. A methodology to evaluate the shelf life of this hygroscopic product packed in a cylindrical aluminum box is described. There is a need to draw attention to the fact that, despite aluminum with a thickness of .23 mm is a very effective barrier to water vapor penetration, such package has an extremely small gap between the lid and body, which is hard to measure, yet allows water vapor to flow through the package at a rate that results in its shelf life being less than 3 months. Ways to overcome this issue are suggested.

Prediksi masa simpan kerupuk ikan Palembang melalui pendekatan angka total oksidasi (totox) dengan metode Accelerated Self-life Test (ASLT) [Prediction of the shelf-life of Palembang fish crackers through the total oxidation number (totox) approach with the Accelerated Self-Life Test (ASLT) method

Fish crackers have a short shelf life due to rancidity produced by oxidation damage. This study aims to determine the shelf life of fish crackers using the total oxidation number (Totox) approach. The shelf life test was carried out using the accelerated shelf-life test (ASLT) technique following the Arrhenius model. The experiment was carried out using stratified storage temperatures ranging from 25 °C, 35 °C, and 45 °C for 15 days to follow the level of oxidation damage through Totox numbers. The results of this study indicate that the ASLT technique can be used to predict the shelf life of fish crackers whose core damage is due to oxidation reactions. The prediction of the shelf life based on the Totox number is 118 days; for that, it is recommended to consume Palembang fish crackers below that time.

Estimating the Shelf Life of Oyster Mushroom Rendang packed with Vacuum or Non-Vacuum technique by the Application of the Arrhenius Methods

Rendang is a famous traditional food from West Sumatra, Indonesia. Oyster mushroom rendang is made from oyster mushrooms. Based on its composition, the degradation of fat is its critical point during storage. Proper packaging can extend the shelf life of oyster mushroom rendang. The purpose of this study was to determine the shelf life of oyster mushroom rendang that pack in vacuum and no vacuum packaging using the Accelerated Shelf-Life Testing (ASLT) method according to the Arrhenius equation. As a result, at a temperature of 25°C, oyster mushroom rendang packaged in vacuum packaging has a shelf life of 613 days and in non-vacuum packaging has a shelf life of 43 days.

Quality changes and experimental accelerated shelf‐life determination of ready‐to‐eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Ready-to-eat (RTE) fish burgers were developed from the minced striped catfish (Pangasius hypophthalmus) and salmon (Salmo salar) mixed at the ratios of 100:0, 75:25, 50:50, 25:75 and 0:100 by thermal processing in flexible pouches using a water spray retort at a temperature of 121.1oC for 15 min. The RTE fish burgers were stored at the temperatures of 25, 35 and 45°C for 3 months. It was found that the diameter, weight, L* value and cohesiveness of the RTE fish burger decreased, while the a* ​​and b* values, hardness, chewiness and thiobarbituric acid (TBA) values of the RTE fish burger increased with longer storage time and higher storage temperatures. Total viable count, yeast and mold and Clostridium perfringens were below 10 CFU/g (detection limit) and coliform was below 3 MPN/g during 3 month-storage. The shelf-life prediction of the RTE fish burgers using Accelerated Shelf-life Test (ASLT) was conducted. The times of product decay were assessed at 3.92 and 1.40 months at the storage temperatures of 35 and 45°C, respectively. The TBA value was used as the shelf-life index of the RTE fish burgers. The calculated shelf-life of the RTE fish burgers stored at 20 and 25°C using Q10 technique were 13.1 and 7.8 months, respectively.

Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)

Hanjeli (Coix lacryma-jobi L.) and moringa leaf (Moringa oleifera) remain underutilised despite their high nutritional value for food. In the present research, cookies made from hanjeli (Coix lacryma-jobi L.) with moringa leaf flour (Moringa oleifera) have been developed. Hanjeli cookies were measured for nutritional composition and shelf life assessment. The shelf life evaluation of hanjeli-moringa cookies was calculated using two approaches, which were accelerated shelf life testing (ASLT) methods with critical moisture content and the Arrhenius method. The results of the nutritional composition analysis showed that hanjeli-moringa cookies contain protein (9.14%), fat (24.67%), carbohydrates (61.62%), crude fibre (4.85%), and energy (505.01 Kcal). Using the Arrhenius method, the shelf life of hanjeli-moringa cookies was 95.46 days at room temperature and 97.63 days at 20 °C. Meanwhile, the shelf life of cookies using the critical moisture content approach was 170.57 days. Shelf life is influenced by initial moisture content, critical water content of the product, packaging surface area and permeability, saturated vapour pressure, and slope sorption isotherm curve. The formulated cookies have significant amounts of nutrients that are acceptable and safe for consumption, with guaranteed desirable sensory properties. The result of this study shows that hanjeli-moringa cookies can be used as an alternative food for people who need high energy in a practical way of serving or ready to eat.