Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method

Abstract

Corn yoghurt is a new product that is being developed, so it needs to determine its shelf life based on its packaging. Packaging that can be used for yoghurt is a bottle of polyethene terephthalate. The purpose of this study was to identify the kinetics of quality decrease of corn yoghurt packed in polyethene terephthalate bottles and estimate its shelf-life. The stages of establishing shelf-life included determining the quality change rate during storage, selecting reaction order, calculating activation energy, determining critical points, and calculating shelf-life. Corn yoghurt was packed in a polyethene terephthalate bottle, then stored at 25°C, 30°C, and 35°C. The analysis was done every seven days, from day-0 to day-21. Parameters analyzed were lactic acid bacteria content, pH, total acid, total dissolved solids, protein, and viscosity. The results showed that corn yoghurt is still acceptable by more than 50% panelists in 21 days of storage at a temperature of 35°C. Lactic acid bacteria, total dissolved solids, and protein content decreased during storage, while the pH, total acid, and viscosity increased. Corn yoghurt packed in polyethene terephthalate and stored at 5oC, 10oC, 15oC, and 20oC have 41, 40, 39, and 38 days of shelf-life, respectively. The implication is that yoghurt-corn packed with polyethene terephthalate has a better shelf life than existing yoghurt to be applied further.

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

“…During the mortality phase, the rate of deceased probiotic bacteria continues to rise, while the rate of cell division becomes zero. The amount of Lactobacillus bacteria was nearly the same as in the study by Saccaro et al [55] and Aini et al [56], which stated that storage of yoghurt up to 28 days can maintain Lactobacillus bacteria of 4.72 to 7.1 Log CFU/g and 6.50-7.57 Log CFU/g, respectively.…”

Performance of water-based functional inks and their application in packaging printing

“…In packaging printing, it is often necessary to print on a variety of different materials, such as paper, plastic, metal and so on. Water-based functional inks have a wide range of printing adaptability and can cope with diverse packaging materials, making them widely used in the printing industry [3]. The continuous development of printing technology, the superior performance of water-based functional inks in the printing process has been further highlighted [4].…”