In the world of snack foods, shelf life is a critical factor that can make or break a product’s success. A recent study published in *Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering* (known in Indonesian as *Majalah Ilmiah Teknologi Pangan, Pertanian, dan Teknik Pertanian*) has shed new light on how to extend the shelf life of sweet potato cookies, offering promising insights for the food industry.
The research, led by Ana Nadiya Afinatul Fishi of Universitas Muhammadiyah Bandung, focused on determining the shelf life of sweet potato cookies infused with yellow pumpkin. The study employed the Accelerated Shelf Life Testing (ASLT) model, a method that accelerates the aging process to predict how a product will fare over time under normal conditions.
Fishi and her team began by testing the initial moisture content of the cookies and then conducted a hedonic test to determine the moisture content at which the cookies remained crunchy and appealing to consumers. This was done by storing the cookies at room temperature (30℃) and 75% relative humidity (RH) for up to seven hours. The team then measured the equilibrium moisture content of the cookies at various RH levels, using saturated salt solutions to create the desired environments.
One of the most intriguing aspects of the study was the use of different mathematical models to describe the relationship between water activity and equilibrium moisture content. The team tested the Guggenheim-Anderson-de Boer (GAB), Brunauer-Emmett-Teller (BET), and Henderson isotherm sorption curve models, ultimately finding that the GAB model was the most accurate, with a Mean Relative Determination (MRD) value of just 4.95%.
So, what does this mean for the food industry? According to Fishi, “The GAB model, with a type II sigmoid isothermic curve, was the most appropriate for predicting the shelf life of yellow sweet potato cookies.” The study found that the optimal conditions for extending the shelf life of these cookies were a temperature of 30℃ and 63-65% RH, with metalized plastic packaging. Under these conditions, the cookies had a shelf life of approximately 10.6 months.
This research has significant implications for the food industry, particularly for manufacturers looking to extend the shelf life of their products without compromising quality. By understanding the relationship between moisture content and product quality, companies can develop more effective packaging strategies and improve their products’ marketability.
Moreover, the use of the ASLT model and the GAB isotherm sorption curve model provides a robust framework for future research in this area. As Fishi notes, “This study can serve as a basis for further research on the shelf life of other food products, particularly those with high moisture content.”
In conclusion, this study offers valuable insights into the factors that influence the shelf life of sweet potato cookies and provides a practical approach for extending their shelf life. As the food industry continues to evolve, research like this will be crucial in helping companies meet the demands of consumers and stay competitive in the market.