Accelerated shelf-life test (Aslt) of batuan [garcinia binucao (blanco) choisy] fruit powder
Abstract
© 2020 The Authors. Published by Rynnye Lyan Resources. The study evaluated the storage characteristics of batuan fruit powder by Accelerated Shelf-life Test (ASLT) where the product was stored at elevated temperatures of 37°C, 50°C, and 60°C. During the experiment, the physicochemical (whiteness index, pH, total soluble solids, titratable acidity) and sensory (color, aroma, off-odor, general acceptability) characteristics of the product were monitored. The kinetics of non-enzymatic browning (NEB) was found to be a pseudo-first-order reaction in terms of whiteness index (WI). The effect of temperature on the rate constant for NEB was observed to follow Arrhenius Law such that the activation energy is 105.9 kJ mol-1 and Q10 is 3.90. The shelf-life of the product at room temperature was predicted to be 202 days (6.7 months).
Source or Periodical Title
Food Research
Page
1254-1264
Document Type
Article
Subject
Accelerated shelf-life test, Color, Garcinia binucao, Non-enzymatic browning, Whiteness index
Recommended Citation
Ancheta, A. K.G.; Yaptenco, K. F.; Mopera, L. E.; Bainto, L. C.; Lizardo, R. C.M.; and Dizon, E. I., "Accelerated shelf-life test (Aslt) of batuan [garcinia binucao (blanco) choisy] fruit powder" (2021). Journal Article. 252.
https://www.ukdr.uplb.edu.ph/journal-articles/252