Development and Shelf Life Evaluation of Crispy Banana-Flavored Yogurt
Abstract
Yogurt and Kluai Namwa banana (Musa sapientum L.) are rich in nutrition and available nationwide in Thailand, though their shelf life are relatively short. The objectives of this research are to develop and prolong shelf life of crispy banana-flavored yogurt by using freeze dry technology when the proportion of banana was assigned at 10%, 25%, and 50%, and to evaluate shelf life of the samples using Accelerated Shelf Life Test technique (ASLT; Q10) by storing samples at 30, 40, and 50 °C. Sensory evaluation was conducted and it was found that 25% of banana was the optimal proportion for making crispy yogurt. Moisture content (%wb), aw, pH, hardness (N), and color values (L* a* b*) of crispy banana-flavored yogurt were 3.0, 0.104, 5.22, 0.87, and 54.67, +4.43, and +23.38, respectively. According to accelerated shelf life testing, shelf life of the samples stored at 40 °C and 50 °C were 60 and 39 days, respectively. The predicted shelf life of crispy banana-flavored yogurt sample stored at 30 °C was 92 days or 3 months. The concept of this research is interesting as it helps prolonging product shelf life, adds value to yogurt and banana and also offers new choice of yogurt product to consumer. Keywords : crispy yogurt ; freeze dry ; shelf life evaluation ; accelerated shelf life testingReferences
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(in Thai)
Labuza, T.P. & Schmidl, M.K. (1985). Accelerated shelf life testing of foods. Food Technology, 39(9), 57-64.
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Promkhan, S., Saithi, S., & Wongbasg, C. (2020). Effect of drying conditions and shelf life of crispy cricket product. Khon Kaen Agricultural Journal, 48, 1-12. (in Thai)
Saensed, S. (2012). Study on the nutritive value and digestibility of banana peels (Musa sapientum L.). Chiangmai: Maejo University. (in Thai)
Santos, G., Nunes, T.P., Silva, M.A.A.P., Rosenthal, A., & Pagani, A.A.C. (2018). Development and acceptance of freeze-dried yogurt “powder yogurt”. International Food Research Journal, 25(3), 1159-1165.
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Shaviklo, A.R., Azaribeh, M., Moradi, Y., & Zangeneh, P. (2015). Formula optimization and storage stability of extruded puffed corn-shrimp snacks. Journal of Food Science and Technology, 63, 307-314.
Theanhom, A.A. (2016) Cultivation of Kluai Namwa and Kluai Khai. Retrieved September 16, 2020, from http://www.hort.agr.ku.ac.th/photo/banana59_document.pdf. (in Thai)
USDA. (2018). Bananas. Retrieved September 16, 2020, from https://snaped.fns.usda.gov/seasonal-produce-guide/bananas.
Venir, E, Del Torre, M., Stecchini, M.L., Maltini, E., & Di Nardo, P. (2007). Preparation of freeze-dried yoghurt as a space food. Journal of Food Engineering, 80(2), 402-407.
Wachirasiri, P. (2007). Dietary fibers extraction from Kluai Namwa peels. Bangkok: Kasetsart University. (in Thai)
Xiumin, F., Cheng, S., Liao, Y., Huang, B., Du, B., Zeng, W., Jiang, Y., Duan, X., & Yang, Z. (2018). Comparative analysis of pigments in red and yellow banana fruit. Food Chemistry, 239, 1009-1018.
ASTM. (2005). ASTM E2454-05, Standard Guide for Sensory Evaluation Methods to Determine the Sensory Shelf Life of Consumer Products, ASTM International, West Conshohocken, Pennsylvania.
Chutrtong, J. (2015). Survival of probiotic bacteria in freeze-dry yogurt starter cultures storage at 4 and 30 degree celcius. Procedia Social and Behavioral Science, 191, 2219-2225.
Department of Health. (2019). Banana. Retrieved September 20, 2020, from https://multimedia.anamai. moph.go.th/help-knowledges/banana/. (in Thai)
Department of Science Service. (2017). Freeze Dried Yoghurt. Retrieved October 4, 2020, from https://www.nstda.or.th/investorsday/2017/downloads.html. (in Thai)
FAO. (2003). Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas. Retrieved October 13, 2020, from http://www.fao.org/3/Y4358E/y4358e06.htm.
Jay, J.M., Loessner, M.J., & Golden, D.A. (2005). Modern food microbiology. New York: Springer.
Kanpairo, K. (2020). The effect of maltodextrin on qualities of instant Che-Mei tea powder. Burapha Science Journal, 25(3), 1067-1082. (in Thai)
Kongchareonkiat, P. & Kongchareonkiat, S. (1998). Food packaging. Bangkok: Thai Packaging Association.
(in Thai)
Labuza, T.P. & Schmidl, M.K. (1985). Accelerated shelf life testing of foods. Food Technology, 39(9), 57-64.
Lisko, D.J., Johnston, G.P., & Johnston, C.G. (2017). Effects of dietary yogurt on the healthy human gastrointestinal (GI) microbiome. Microorganisms, 5(1), 1-16.
Mizrahi, S. (2004). Understanding and Measuring the Shelf Life of Food. Westport: F&N Press.
National Food Institute. (2018). Market share of yogurt in 2015. Retrieved October 2, 2020, from http://fic.nfi.or.th/MarketOverview DomesticDetail.php?id=99. (in Thai)
Nestle. (2014). Triple goodness. Retrieved March 2, 2021, from https://www.nestle.co.th/th/media/pressreleases/ triple-goodness. (in Thai)
Nestle. (2020). Immunity Snack. Retrieved March 2, 2021, from https://www.nestle.co.th/th/nhw/nutrition/immunity/4-immunity-snack. (in Thai)
Pongsawadmanich, R. (2007). Product development in agro-industry. Bangkok: Kasetsart University. (in Thai)
Poonsri, W., Akkarakultron, W., & Kaewsorn, K. (2017). Study on drying method of rose tea. Research Journal Rajamangala University of Technology Thanyaburi, 16(1-2), 1-9. (in Thai)
Postharvest Technology Innovation Center. (2004). Food safety and product shelf life extension. Retrieved October 11, 2020, from https://www.phtnet.org/2004/06/40/. (in Thai)
Promkhan, S., Saithi, S., & Wongbasg, C. (2020). Effect of drying conditions and shelf life of crispy cricket product. Khon Kaen Agricultural Journal, 48, 1-12. (in Thai)
Saensed, S. (2012). Study on the nutritive value and digestibility of banana peels (Musa sapientum L.). Chiangmai: Maejo University. (in Thai)
Santos, G., Nunes, T.P., Silva, M.A.A.P., Rosenthal, A., & Pagani, A.A.C. (2018). Development and acceptance of freeze-dried yogurt “powder yogurt”. International Food Research Journal, 25(3), 1159-1165.
Sasunan, J., Charoenpanich, P., & Leejeerachamnian, A. (2019). Comparison of yogurt starter powder preparation by spray dry and freeze dry. In The National and International Graduate Research Conference. (pp. S659-S668).
Science and Technology Research Institute CMU. (2020). Benefits of eating yogurt before bed. Retrieved March 2, 2021, from https://stri.cmu.ac.th/tip_detail.php?id=54#:~:text=ช่วยให้นอนหลับง่าย,นอนหลับง่ายกว่าเดิม. (in Thai)
Sengar, C. (2019). Ripe vs Unripe Bananas: Know The Difference Between Them and Which Is Better. Retrieved March 2, 2021, from https://www.onlymyhealth.com/ripe-vs-unripe-bananas-know-which-is-better-for-you-1569298882.
Shaviklo, A.R., Azaribeh, M., Moradi, Y., & Zangeneh, P. (2015). Formula optimization and storage stability of extruded puffed corn-shrimp snacks. Journal of Food Science and Technology, 63, 307-314.
Theanhom, A.A. (2016) Cultivation of Kluai Namwa and Kluai Khai. Retrieved September 16, 2020, from http://www.hort.agr.ku.ac.th/photo/banana59_document.pdf. (in Thai)
USDA. (2018). Bananas. Retrieved September 16, 2020, from https://snaped.fns.usda.gov/seasonal-produce-guide/bananas.
Venir, E, Del Torre, M., Stecchini, M.L., Maltini, E., & Di Nardo, P. (2007). Preparation of freeze-dried yoghurt as a space food. Journal of Food Engineering, 80(2), 402-407.
Wachirasiri, P. (2007). Dietary fibers extraction from Kluai Namwa peels. Bangkok: Kasetsart University. (in Thai)
Xiumin, F., Cheng, S., Liao, Y., Huang, B., Du, B., Zeng, W., Jiang, Y., Duan, X., & Yang, Z. (2018). Comparative analysis of pigments in red and yellow banana fruit. Food Chemistry, 239, 1009-1018.
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Published
2021-09-07
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