Volume 18, Issue 121 (2022)                   FSCT 2022, 18(121): 225-236 | Back to browse issues page


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bayattork M, vazifedoost M, Hesarinejad M A, Didar Z, Shafafi Zenoozian M. Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis. FSCT 2022; 18 (121) :225-236
URL: http://fsct.modares.ac.ir/article-7-53753-en.html
1- Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.
2- Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran. , m.vazifedoost@iau-neyshabur.ac.ir
3- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
4- Department of food science and technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Abstract:   (1815 Views)
The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/07/1 | Accepted: 2021/11/22 | Published: 2022/03/7

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