Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

2020 ◽  
Vol 16 (4) ◽  
pp. 592-600
Author(s):  
Sajad A. Wani ◽  
Tariq A. Bhat ◽  
Nawaz A. Ganie ◽  
Pradyuman Kumar
Keyword(s):  
Bulk Density ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Plate Count ◽  
Extrusion Cooking ◽  
Lateral Expansion ◽  
Total Plate Count ◽  
Sensory Score ◽  
Extruded Snacks ◽  
Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

scholarly journals Physico-sensory and Textural Properties of Composite Millet Palm Jaggery Muffins

2021 ◽  
Vol 21 (1) ◽  
pp. 37
Author(s):  
Snehal Jadhav ◽  
V. Kavinya ◽  
R. Vijay Nirmal ◽  
H. Mohammed Shameem ◽  
K. Ramalakshmi
Keyword(s):  
Textural Properties ◽  
Cane Sugar ◽  
Quality Parameters ◽  
Plate Count ◽  
Total Plate Count ◽  
Brown Colour ◽  
Sensory Score ◽  
Microbial Analysis ◽  
And Control ◽  
Mold Count

Composite millet palm jaggery (CMPJ) muffins were prepared by replacing all-purpose flour with composite millet flour at different level (0:100, 50:50, 30:70) and replacing cane sugar completely with palm jaggery. CMPJ muffins and control muffins with cane sugar (APFS) were analyzed for Physico-sensory and textural properties (TPA). Incorporation of millet flour and wheat flour at the ratio 70:30 resulted in an acceptable product with good sponginess which is one of the desirable properties of muffins. The moisture content of muffins prepared with palm jaggery was found to be higher (21.84±0.01%) than muffins prepared with sugar (19.58 ±0.01%). The lightness of the crumb and crust (37.58±0.08, 28.89±0.11) of CMPJ muffins were found to be lesser than control muffins (58.34±0.20, 35.30±0.99), whereas redness of crumb and crust was found more in CMPJ muffins (9.18±0.07, 12.12±0.22) than APFS muffins (6.56±0.15, 10.61 ±0.15) which is due to the brown colour of palm jaggery. The muffins with jaggery had lower pH and sensory score and higher water activity (aw) than muffins with sugar. TPA results showed that CMPJ (6270±7.2 g) were slightly harder than APFS (4729±4.7). Microbial analysis (Total plate count, Yeast and mold count) for CMPJ muffins was found to be safe for consumption upto 12 days without added preservative. It is concluded that CMPJ muffins (without preservative) can be an alternative to APFS without affecting the quality parameters of the product.

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Navneet Kumar ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Lateral Expansion ◽  
Screw Speed ◽  
Sensory Score ◽  
Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

scholarly journals Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 151-157
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar ◽  
Devendra Singh ◽  
Vipin Kumar Verma
Keyword(s):  
Sensory Quality ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Characteristics ◽  
Maximum Hardness ◽  
Textural Characteristic ◽  
Overall Acceptability ◽  
Texture Analyzer ◽  
Textural Quality ◽  
Sensory Score

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

scholarly journals Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Meilan Archadiya ◽  
Lilik Eka Radiati ◽  
Manik Eirry Sawitri
Keyword(s):  
Lactic Acid ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Raw Materials ◽  
Storage Period ◽  
Plate Count ◽  
Acid Ph ◽  
Total Plate Count ◽  
Significant Difference ◽  
Mold And Yeast

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4°C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml.  (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4°C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.

scholarly journals Quality evaluation of ready-to-eat fish ball in curry

2014 ◽  
Vol 11 (1) ◽  
pp. 35-43 ◽  
Author(s):  
AD Kolekar ◽  
AU Pagarkar
Keyword(s):  
Escherichia Coli ◽  
Peroxide Value ◽  
Quality Evaluation ◽  
Storage Period ◽  
Plate Count ◽  
Total Volatile ◽  
Initial Value ◽  
Overall Acceptability ◽  
Chilled Storage ◽  
Total Plate Count

Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 102 to 2.4 x 104 cfu g-1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days. DOI: http://dx.doi.org/10.3329/sja.v11i1.18373 SAARC J. Agri., 11(1): 35-43 (2013)

scholarly journals Quality Evaluation of Deep Frozen Scraped Coconut

CORD ◽  
2014 ◽  
Vol 30 (1) ◽  
pp. 7
Author(s):  
Samarakone H.S.M.D.S.M
Keyword(s):  
Vitamin E ◽  
Quality Evaluation ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Consumer Acceptability ◽  
Organoleptic Properties ◽  
Total Plate Count ◽  
Acceptable Range ◽  
Peroxide Values

Fresh scraped coconut is highly susceptible to rancidity and microbial spoilage. Consumer acceptability of frozen scraped coconut in terms of chemical, microbiological and sensorial quality for three months of storage period was aimed in this study. Scraped coconut was taken and steam blanched for 5, 10 and 15 minutes using steamer. Half of blanched coconut was mixed with Vitamin E at 500 ppm. Then it was packed in LLDPE/PET/Al pouches (200 g/pouch) and sealed and stored under frozen condition at -18°C using a domestic freezer for 3 months. Control treatment was carried out by keeping the untreated grated coconut at frozen condition. Total plate count (TPC), free fatty acid (FFA) and peroxide values (PV) were measured in two week intervals for 3 months. Sensory properties of frozen coconut samples were tested in monthly intervals. Results revealed that significantly low FFA values in all the treated samples compared to control. The concentrations were below the detectable levels of rancidity (1% as lauric acid). There was no peroxide value detected throughout the study period in both the control and treated samples. It was evident that an inverse relationship occurred between TPC values and blanching time.  No differences were seen in sensory attributes in all frozen coconut and were within acceptable range. Application of steam blanching for 15 minutes with/without addition of vitamin E on fresh scraped coconut has the best advantages to extend the shelf life for minimum of three months to preserve the organoleptic properties at domestic frozen conditions.

scholarly journals PENGARUH KONDISI HOMOGENISASI TERHADAP KARAKTERISTIK FISIK DAN MUTU SANTAN SELAMA PENYIMPANAN

2020 ◽  
Vol 18 (1) ◽  
pp. 31
Author(s):  
SARI INTAN KAILAKU ◽  
TATANG HIDAYAT ◽  
DONDY A. SETIABUDY
Keyword(s):  
Optimal Condition ◽  
Storage Period ◽  
Coconut Milk ◽  
Plate Count ◽  
Tween 20 ◽  
Practical Reasons ◽  
Homogenization Process ◽  
Total Plate Count ◽  
Randomized Design

<p>ABSTRAK<br />Produk santan awet semakin banyak digunakan masyarakat untuk<br />alasan kepraktisan. Salah satu cara untuk menstabilkan emulsi santan yaitu<br />dengan penambahan emulsifier/stabiliser dan proses homogenisasi.<br />Penelitian ini bertujuan untuk mendapatkan kondisi proses homogenisasi<br />yang dapat menghasilkan emulsi santan yang stabil dengan masa simpan<br />yang optimal. Perlakuan yang diterapkan yaitu tiga kecepatan putaran<br />(6.000, 11.000, dan 16.000 rpm) dan empat durasi homogenisasi (10, 20,<br />30, dan 40 menit). Percobaan menggunakan rancangan acak lengkap<br />(RAL) faktorial dengan tiga kali ulangan. Parameter yang diamati yaitu<br />karakteristik fisik emulsi santan yang meliputi stabilitas emulsi, viskositas,<br />dan mikroskopik santan. Kemudian diamati pula mutu santan selama<br />penyimpanan dengan menguji parameter pH, warna, kadar asam lemak<br />bebas, dan total mikroba. Emulsifier yang digunakan adalah Tween 20<br />(konsentrasi 0; 0,5; dan 1%) dan karboksi-metilselulosa-CMC (konsentrasi<br />0 dan 0,6%). Hasil penelitian menunjukkan bahwa penggunaan CMC 0,6%<br />dapat menghasilkan stabilitas emulsi yang baik (100%) sampai dengan<br />akhir pengamatan (14 hari). Kondisi proses homogenisasi yang optimal<br />diperoleh pada kecepatan putaran 6.000 rpm selama 30 menit. Mutu santan<br />yang dihasilkan dari kondisi proses homogenisasi yang optimal cukup baik<br />dan layak dikonsumsi sampai dengan penyimpanan minggu ke-6.<br />Kata kunci: Santan, homogenisasi, emulsifier/stabiliser, karboksi-metil-<br />selulosa (CMC), mutu</p><p>ABSTRACT<br />Preserved coconut milk is increasingly used publicly because of its<br />practical reasons. One of the ways to stabilize the coconut milk emulsion<br />is by addition of emulsifier/stabilizer and homogenizing process. This<br />study aimed at obtaining conditions of the homogenization process to<br />produce stable emulsions of coconut milk with optimum storage period.<br />The treatments applied were three rotation speeds (6,000, 11,000, and<br />16,000 rpm) and four homogenization durations (10, 20, 30, and 40<br />minutes). The experiment was arranged using factorial completely<br />randomized design (CRD) factorial with three replicates .  Parameters<br />observed were physical characteristics including coconut milk emulsion<br />stability, viscosity, and microscopic test of milk. Furthermore, it was then<br />observed quality of the coconut milk during storage by testing the<br />parameters of pH, color, free fatty acid (FFA) levels, and total microbes by<br />total plate count (TPC). Emulsifiers used in the experiment were Tween 20<br />(concentrations of 0, 0.5, and 1%) and carboxy-methylcellulose - CMC<br />(concentrations of 0 and 0.6%). The results showed that the use of 0.6%<br />CMC was able to produce a good emulsion stability (100%) until the end<br />of the observation (14 days). Optimal condition of homogenization<br />process was obtained at the rotation speed of 6,000 rpm for 30 minutes.<br />The quality of coconut milk resulted from optimal condition of<br />homogenization process was quite good and valid for consumption up to 6<br />weeks of storage.<br />Key words : Coconut  milk,  homogenization,  emulsifier/stabilizer,<br />carboxy-methylcellulose (CMC), quality.</p>

Total Plate Count and Sensory Evaluation as Measures of Luncheon Meat Shelf Life

1976 ◽  
Vol 39 (11) ◽  
pp. 759-762 ◽  
Author(s):  
W. M. HILL ◽  
J. REAUME ◽  
J. C. WILCOX
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Bacterial Population ◽  
Storage Period ◽  
The United States ◽  
Plate Count ◽  
Total Plate Count ◽  
Plate Counts ◽  
Luncheon Meat ◽  
The Relationship

The relationship between sensory attributes and total numbers of bacteria was investigated in a study involving 600 samples of spiced luncheon meat. cooked salami, bologna, and chopped ham. The vacuum packaged products were purchased from 60 markets throughout the United States. Samples were subjected to microbiological and sensory evaluation within a few days after purchase and once a week during a 3-week refrigerated storage period. Based upon an off-flavor intensity scale of 1 = none to 7 = extremely strong, the samples having total plate counts (TPC) of&lt; 104, 104, 105, 106, 107, and 108 per gram had mean taste panel scores (TPS) of 2.00, 2.25, 1.92, 2.06, 1.93, and 3.17, respectively over the 3-week storage period. A microbiological standard of 106 TPC would terminate shelf life of these products at 24–28 days after manufacture. Establishment of a total bacterial population of 108 per gram with a corresponding decrease in sensory quality did not occur until 46–60 days after manufacture.

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