Shelf life prediction of apple brownies using accelerated method

M.H. Pulungan; A.D. Sukmana; I.A. Dewi

doi:10.1088/1755-1315/131/1/012019

← Back to search

Shelf life prediction of apple brownies using accelerated method

Open

M.H. Pulungan, A.D. Sukmana, I.A. Dewi

2018 IOP Conference Series: Earth and Environmental Science Vol. 131 Issue 1 Conference paper Cited by 12 SDG 2

Abstract

The aim of this research was to determine shelf life of apple brownies. Shelf life was determined with Accelerated Shelf Life Testing method and Arrhenius equation. Experiment was conducted at 25, 35, and 45°C for 30 days. Every five days, the sample was analysed for free fatty acid (FFA), water activity (Aw), and organoleptic acceptance (flavour, aroma, and texture). The shelf life of the apple brownies based on FFA were 110, 54, and 28 days at temperature of 25, 35, and 45°C, respectively. © Published under licence by IOP Publishing Ltd.

Affiliations

Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

View full text (DOI) →

Research at a Glance

Research at a Glance

Topics & SDG Alignment

Collaboration

Author Profile (Selected)

References Overview

Journal & Source

Metadata & Integrity