Shelf-life Estimation of Mocaf Dry Noodles Using Critical Moisture Content Approach in Various Packaging

Abstract

This study aims to determine the critical moisture content, moisture sorption isotherm (MSI) curve and the shelf-life of mocaf dry noodles products using the Accelerated Shelf-Life Testing (ASLT) approach to the critical moisture content approach using two types of packaging, PP (Polypropylene) and metalized. The results of this study are obtained critical moisture content of mocaf dry noodles products of 15.8467% (db), with the MSI curve at 30°C forming a type II isotherm type sigmoid curve with the equation y = 202.79x3-2261x2 + 110.36x2, 4188 with R2 = 0.9846. Calculation results for estimating the shelf-life of mocaf dry noodles are 992.739 days with PP (Polypropylene) packaging and 2,171.831 days with metalized packaging.

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

“…A disaster condition requires the stockpiled rations to be shelf‐stable for an extended period compared to routine food products. Several studies have been dedicated to evaluating the best means of accelerated shelf‐life stability calculation (Bharath Kumar & Prabhasankar, 2018; Byun et al., 2010; Darsch & Moody, 2009; Ekafitri et al., 2021; González et al., 2017; Khan et al., 2014; Mitrevski et al., 2016; Putri et al., 2021; Sefrienda et al., 2022; Sirpatrawan, 2009; Tuersuntuoheti et al., 2019; Yang et al., 1997; Zhang et al., 2016). Researches have shown that water activity has been among the most preferred methods of shelf‐life estimation for noodles and similar products (Li et al., 2011; Mitrevski et al., 2016; Putri et al., 2021; Sefrienda et al., 2022; Sirpatrawan, 2009).…”

“…Similar to the method used by Sefrienda et al. ( 2022 ), organoleptic tests were also used in the shelf‐life determination of the noodles, as well as the water activity‐based method.…”

“…The shelf stability of the noodles was evaluated by determining their equilibrium moisture content ( M e ) at different relative humidity (RH) levels based on the method of Sefrienda et al. ( 2022 ). This is because the moisture content of a food product can affect its shelf life, as it can lead to microbial growth, chemical reactions, and physical changes that can deteriorate the quality of the product over time.…”

“…Several studies have been dedicated to evaluating the best means of accelerated shelf-life stability calculation (Bharath Kumar & Prabhasankar, 2018;Byun et al, 2010;Darsch & Moody, 2009;Ekafitri et al, 2021;González et al, 2017;Khan et al, 2014;Mitrevski et al, 2016;Putri et al, 2021;Sefrienda et al, 2022;Sirpatrawan, 2009;Tuersuntuoheti et al, 2019;Yang et al, 1997;Zhang et al, 2016). Researches have shown that water activity has been among the most preferred methods of shelf-life estimation for noodles and similar products (Li et al, 2011;Mitrevski et al, 2016;Putri et al, 2021;Sefrienda et al, 2022;Sirpatrawan, 2009). Similar to the method used by Sefrienda et al (2022), organoleptic tests were also used in the shelf-life determination of the noodles, as well as the water activity-based method.…”

“…Researches have shown that water activity has been among the most preferred methods of shelf-life estimation for noodles and similar products (Li et al, 2011;Mitrevski et al, 2016;Putri et al, 2021;Sefrienda et al, 2022;Sirpatrawan, 2009). Similar to the method used by Sefrienda et al (2022), organoleptic tests were also used in the shelf-life determination of the noodles, as well as the water activity-based method.…”