Quality Deterioration and Shelf Life Estimation of Corn Yogurt was Packaged by Glass Bottle

Aini, Nur; Prihananto, Vincentius; Wijonarko, Gunawan; Astuti, Yuni; Maulina, Melda Ruth; Muthmainah, Muthmainah

doi:10.1166/asl.2017.8835

Cited by 7 publications

(7 citation statements)

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“…Corn yoghurt packed in a PET bottle has a short shelf-life compared to corn yoghurt stored in glass bottle packaging, which has a shelf-life of 2.9 to 4.4 months [5]. This difference in shelf-life is due to differences in packaging properties.…”

Section: B Determination Of Reaction Order and Energy Of Activationmentioning

confidence: 99%

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

Aini¹,

Sustriawan²,

Muthmainah³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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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.

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Section: B Determination Of Reaction Order and Energy Of Activationmentioning

confidence: 99%

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

Aini¹,

Sustriawan²,

Muthmainah³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…The low-fat content of cheese analogue in this study is due to the basic ingredients of cheese that do use cow's milk but rather corn extract. According to Aini, Prihananto, Wijonarko, Astuti et al (2017), sweet corn has a fat content of 1%, while milk fat content is 3.4%. This causes the fat content of corn-based cheese analogue to be relatively low.…”

Section: Characterization Of the Initial Productmentioning

confidence: 99%

“…The fat originating from milk is replaced by vegetable oil or fat in cheese analogue production, resulting in saturated fatty acid levels being very low, thus reducing the risk of cardiovascular disease among consumers (Liu et al, 2008;Tuntragul et al, 2010). Sweet corn extract can be processed into yogurt (Aini, Prihananto, Wijonarko, Astuti et al, 2017); therefore, it is assumed that it can also be processed into cheese analogue. The production of cheese analogue from corn extract is not commonly performed; as such, there is room for development in cheese analogue production using corn extract.…”

Section: Introductionmentioning

confidence: 99%

“…The production of cheese analogue from corn extract is not commonly performed; as such, there is room for development in cheese analogue production using corn extract. According to Aini, Prihananto, Wijonarko, Astuti et al (2017), corn extract has low fat content and high beta carotene. The cheese analogue from corn extract produced the expected low in fat and have high levels of beta carotene as the benefits of its products.…”

Section: Introductionmentioning

confidence: 99%

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Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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“…It is proven that vegetables, fruit, or cereals can be used as substitutes in making cheese analogue [10]. Sweet corn can be processed into extract that has milk-like taste, which can then be used to substitute for dairy products, for example, into corn yogurt [11]. Thus, sweet corn also has the potential to substitute in making cheese analogue.…”

Section: Introductionmentioning

confidence: 99%

The Formulation of Cheese Analogue from Sweet Corn Extract

Aini

Prihananto

Sustriawan

et al. 2019

International Journal of Food Science

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Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

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Quality Deterioration and Shelf Life Estimation of Corn Yogurt was Packaged by Glass Bottle

Cited by 7 publications

References 0 publications

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

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

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

The Formulation of Cheese Analogue from Sweet Corn Extract

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