Development and Shelf Life Evaluation of Crispy Banana-Flavored Yogurt

Authors

  • Pimsiree Suwan
  • Mano Suwannakam

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 testing

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Published

2021-09-07