Design determination formula and shelf-life of new additive-free Mediterranean product
Yazarlar (2)
Öğr. Gör. Fatma Rabia AKÇATEMİZ Sinop Üniversitesi, Türkiye
Doç. Dr. Mustafa Mortaş Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Brazilian Journal of Food Technology | ||
| Dergi ISSN | 1981-6723 Dergi Bilgileri (2023) | ||
| Dergi Tarandığı Indeksler | Scopus (Elsevier) | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2023 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2023 |
| Cilt / Sayı / Sayfa | – / 26 / – | DOI | 10.1590/1981-6723.12922 |
| Makale Linki | https://www.scielo.br/j/bjft/a/M74Jr4jYbbF6jtFDrKkgBFP/ | ||
| UAK Araştırma Alanları |
Gıda Bilimleri ve Mühendisliği
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| Özet |
| This study performed physical, chemical, and microbiological analyses to determine the best formulation and shelf life of a new additive-free Mediterranean diet product. The spreadable creamed product was formulated with roasted peanut (32%) and roasted hazelnut (32%) mixed, and the new product was sweetened with dried grape (15%) and sun-dried apricot (15%). Different storage temperatures as 25 oC, 35 oC, and 45 oC were used for the prediction of accelerated shelf-life. Microbiological analysis, color analysis, water activity, textural analysis, free fatty acidity, peroxide number, and sensory analyses were also performed two weeks periods during the shelf life. At the period, the water activity was measured as below 0.6, and the microbial risk was not observed. The shelf-life at 25oC was estimated as 11 months by making regression analysis with the Arrhenius equation according to the values determined at a storage temperature of 45 oC. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |