| Autor: |
Illaningtyas, Fatim, Kahfi, Jordan, Maryana, Erma, Sukarti, Iim, Wijayanti, Sri Peni, Laily, Noer, Widodo, Wahju Eko, Ikhsan, Haris Muhamad, Widjayanti, Retno Dumilah Esti |
| Předmět: |
|
| Zdroj: |
AIP Conference Proceedings; 2024, Vol. 2957 Issue 1, p1-10, 10p |
| Abstrakt: |
As a condiment developed by BRIN for the prevention of iron deficiency anemia (IDA), soybean hydrolysate flake has the potential to enhance iron absorption. Information about shelf life is important for the production process toward product commercialization and it will be written on the labels of food packaging. This research aimed: 1) to determine the shelf life of soybean hydrolysate flakes packaged inside metalized plastic and 2) to investigate the chemical characteristics of the product while it was stored. The shelf life was determined using the ASLT (accelerated shelf life testing) method and calculated using the Labuza Model with a critical moisture content approach. The calculation result showed that the shelf life of soy protein hydrolysate flake was 14.84 months. The chemical characteristics of soybean hydrolysate flakes observed during storage were FFA, Fe content, and molecular weight (MW) of bioactive peptides. The results of the characters showed that the FFA value reached 0.51%, and Fe content was 4.05 mg/10 g sample after being stored for 3 months. The value of FFA, Fe content, and MW of bioactive peptides from soybean hydrolysate flake was also stable for 3 months of storage at 35°C, 45°C, and 55°C. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
