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Effect of modified atmosphere packaging on chemical parameters, and extending shelf life of Breakfast Bites
(2016)
Abstract
Effect of modified atmosphere packaging on chemical parameters, and extending shelf life of Breakfast Bites
A. Aguilar; S. Aguilar, MS, RDN, CDE; K. Allen, PhD
A six-week shelf life study was conducted for a company preparing for commercial manufacturing of a new, baked, health-food product called “Breakfast Bites”. Two flavors, “Cocoa-Mocha” and apple-cheese, were developed in addition to the original product flavor, apricot-chocolate, for the purpose of commercial marketing by a health food company. Our question was which of three types of modified atmosphere packaging (MAP), atmospheric, vacuum, or N2, would extend the shelf life of this product the most, making them ready to be commercially marketed.
Water activity(Aw), moisture content, and chroma and hue angle calculated from Hunter color (L*, a*, and b*) were analyzed to determine whether the product was within acceptable parameters at each time point for 14 time points over six weeks. Data was collected at one time point for weeks one and two, two time points week three, and three time points week four, five, and six. Each of the three flavors of the Breakfast Bites were packaged with three to a bag; one bag to each of the three packaging types. At each time point, water activity and moisture were measured once on each of the three samples in each package, while two colorimeter measurements were taken for each package of each flavor. Water activity was determined according to method AOAC 978.18. Moisture content was analyzed using a Sartorius MA150 moisture balance with a ceramic heating element. Mold-free shelf life of baked goods was calculated according to the method of Seiler (1976). All samples were stored in cellophane and vacuum barrier bags.
Data was analyzed using ANOVA with different flavors as replicates and storage time and package type as the main factors. Packaging type had a significant effect on water activity (p = 0.0001) and chroma (color saturation) (p=0.0007), with vacuum packaging resulting in higher measures of both, but no significant effect on moisture content or hue angle. No mold was observed in any packaging types at time points 1-6.
Based on the analysis of the water activity, moisture content, and color, the “Cocoa-Mocha” variety of Breakfast Bites in atmospheric or N2 MAP is the most stable and the closest to being ready for marketing.
Disciplines
Publication Date
2016
Citation Information
Alissa Aguilar, Sheryl S Aguilar and Karin Allen. "Effect of modified atmosphere packaging on chemical parameters, and extending shelf life of Breakfast Bites" (2016) Available at: http://works.bepress.com/alissa-aguilar/1/