The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach

Abstract

The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics

“…The increase in the storage temperature correlated with the acceptance scores, as anticipated. On the other hand, the overall acceptance of the product would decrease with an increase in its water content (Sarofa & Anggreini, 2019 ; Sefrienda et al., 2022 ).…”

“…The crunchiness of dry noodle products was an important feature. It was supposed that the decrease in crunchiness leads to product damage and a decline in consumer satisfaction (Sarofa & Anggreini, 2019 ; Sefrienda et al., 2022 ). The crunchiness of dry noodles was determined by how easily the product could be broken.…”

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