Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)

Accelerated shelf life determination of corn snack bars

“…Besides, the difference in humidity between the environment and the product can cause water vapor to move from the environment to the product or vice versa (Wasono and Yuwono, 2014 ). Table 2 shows that the increase in water content is caused by the temperature and humidity of the room during storage, which affects the evaporation of water from the product to the environment, where water vapor will move from high to low humidity (Iwansyah et al ., 2022 ). The moisture content of the CSB at 35 days of storage was 9.18% at 30°C, which was higher than the banana SB at the same storage time and temperature (5.16%).…”

“…The lower the value of the water content of a food product, the harder the texture of the product becomes (Azizah et al ., 2019 ). The hardness of the product can be affected by the availability of water; in this case, it affects gel formation due to the starch retrogradation process (Iwansyah et al ., 2022 ). The hardness value of the CSB in the last week of observation, stored at 30°C, was 1,191.7 gf, meaning that the CSB was easier to break, compared to the CSB stored at 10°C and 47°C (respectively, 2,809.0 gf and 3,080.0 gf) (Rahardjo et al ., 2020 ).…”

“…The shelf life of CSB at 30°C is 95.42 days according to Iwansyah et al . ( 2022 ). A shorter shelf life of SB is caused by the increasing rate of product quality degradation (Harris and Fadli, 2014 ).…”