Shelf life prediction of bread sticks using oxidation indices: a validation study |
| |
Authors: | Calligaris S Pieve S D Kravina G Manzocco L Nicoli C M |
| |
Affiliation: | Authors are with Dipto. di Scienze degli Alimenti, Univ. di Udine, Via Marangoni 97, 33100 Udine, Italy. Direct inquiries to author Calligaris (E-mail: ). |
| |
Abstract: | ABSTRACT: The aim of this study was to apply the protocol for the shelf life prediction of bakery products proposed by Calligaris and others (2007a) on bread sticks. The methodology comprises 4 steps: (1) evaluation of the physical properties of fat; (2) performing the accelerated shelf life test; (3) evaluation of sensory acceptance limit and the relevant chemical index limit; (4) setting up the shelf life prediction model. The results allow validating the shelf life prediction methodology proposed. In fact, the peroxide number was found to be a representative index of the quality depletion of bread sticks during their shelf life. In addition, once again by accounting for the changes in the fat physical state, it is possible to set up a modified Arrhenius equation able to describe the temperature dependence of peroxide formation. Finally, a mathematical model to simply and quickly calculate the shelf life of bread sticks has been developed. |
| |
Keywords: | acceptance bread sticks lipid physical state oxidation shelf life modeling |
本文献已被 PubMed 等数据库收录! |
|