Quality evaluation of polypropylene packaged corn yogurt during storage

Packaging is an important factor to control the process of quality decrease of any food product, including to determine the shelf life. The objective of this study was to determine changes quality of corn yogurt packaged using polypropylene. The method were using was package yogurt polypropylene, th...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-01, Vol.102 (1), p.12049
Main Authors: Aini, Nur, Prihananto, V, Sustriawan, B, Astuti, Y, Maulina, M R
Format: Article
Language:English
Subjects:
Bacteria
Corn
Food
Lactic acid
Lactic acid bacteria
Packaging
Polypropylene
Probiotics
Quality assessment
Shelf life
Storage
Yogurt
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Summary:Packaging is an important factor to control the process of quality decrease of any food product, including to determine the shelf life. The objective of this study was to determine changes quality of corn yogurt packaged using polypropylene. The method were using was package yogurt polypropylene, then it was stored in a refrigerator at 5, 10, or 15°C during 21 days. The yogurt was analysed every 7 days over a 21-day period. The results indicate that protein content decreased during storage, while the lactic acid bacteria, total acid, pH, viscosity, and total solids were increased. At the end of storage, the amount of lactic acid bacteria still fulfil the minimum requirements of a probiotic food, with a count of 6.407 log CFU/g. Overal scoring by panelist (scores ranged from 0 to 5) have a 4.78 at the beginning of storage. By the 21st day of storage, yogurt was packaging using transparent polypropylene having a score of 3.85, and that stored in opaque white packaging having a value of 3.95.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/102/1/012049