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Shelf-life evaluation of packaged fermented cassava flour
Lestari D.a, Elvina Y.a, Kresnowati M.T.A.P.a
a Department of Chemical Engineering, Institut Teknologi Bandung, Bandung, 40132, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2019 Published by ITB Journal Publisher.Cassava is a carbohydrate source with high productivity per hectare of plantation. Cassava is made into flour to extend its shelf life. However, traditional flour still has low quality due to its yellowish color and distinct odor. Fermented cassava flour (FERCAF) is produced by fermentation of cassava chips in a circulated retting fermenter by using a combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae, followed by drying and milling. This process has been used successfully to produce flour with a white color and a neutral aroma. To enable industrial scale production and market introduction, the quality deterioration and shelf life of packaged FERCAF should be determined. The objective of this research was to investigate the effect of storage time and packaging type on the physicochemical properties and to determine shelf life of packaged FERCAF. FERCAF was stored in a controlled-incubator over 94 days using two packaging types: LDPE plastic and kraft paper. Based on the result, the number of microorganisms over 94 days of storage was within safe limits. The average estimated shelf life of packaged FERCAF was in the range of 3-4 months at ambient temperature. The shelf life of FERCAF packaged in LDPE plastic was approximately 15 days longer than that packaged in kraft paper.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Carbohydrate sources,Cassava flour,FERCAF,Industrial-scale production,Lactobacillus plantarum,Quality deteriorations,Shelf life,Shelf life evaluation[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]FERCAF,Fermented cassava flour,Packaging,Physical properties,Shelf-life determination[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text]This research was funded by a grant from the Research Program Community Service and Innovation (P3MI) 2017, Institut Teknologi Bandung.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.5614/j.eng.technol.sci.2019.51.1.5[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]