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DEVELOPMENT OF INSTANT PUMPKIN-FINGERROOT DRINK POWDER AND ITS SHELF LIFE MODELING |
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| รหัสดีโอไอ | |
| Creator | Narakorn Srisuk |
| Title | DEVELOPMENT OF INSTANT PUMPKIN-FINGERROOT DRINK POWDER AND ITS SHELF LIFE MODELING |
| Contributor | Sani Jirasatid |
| Publisher | Pibulsongkram Rajabhat University |
| Publication Year | 2566 |
| Journal Title | Life Sciences and Environment Journal |
| Journal Vol. | 24 |
| Journal No. | 1 |
| Page no. | 161-182 |
| Keyword | Shelf life prediction, Kinetics, Pumpkin, Fingerroot, Instant Drink Powder |
| URL Website | https://ph01.tci-thaijo.org/index.php/psru/index |
| Website title | Life Sciences and Environment Journal |
| ISSN | 2773-9201 |
| Abstract | The objective of the present study was to develop a healthy instant pumpkin-fingerroot drink powder (IPFDP) using freeze-drying technique and establish the kinetic models to predict its shelf life based on two major indices viz., water activity (aw) and sensory quality. Firstly, freeze-dried instant drink powder in different ratios of pumpkin and fingerroot (50:50, 70:30, 80:20 90:10, 100:0 and 0:100 (w/w)) were prepared and the qualities were investigated. It was found that the aw of all IPFDP formulas were within the range 0.33-0.35. The instant drink powder prepared from pumpkin and fingerroot in the ratio of 80:20 (formula C) contained significant yields of β-carotene (6.25 µg/g) and total phenolic content (206.56 mg GAE/g) and also possessed the strongest 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity (39.15%). This formula also exhibited the highest score of all sensory attributes (7.56-7.98 scores). Based on these results, formula C was selected for consequent storage. The solid samples were packed in the aluminium foil bags under atmospheric pressure and then kept at temperatures of 4 C, room temperature (32 C) and 45 C for 70 days. IPFDP underwent increasing aw values and color changes (L*, a*, b*, total color difference and browning index) causing a lower sensorial consumer acceptance with the increases in The increase of aw values and the decrease of overall acceptability scores followed zero-order kinetics and these deteriorations as a function of temperature conformed to the Arrhenius model (R2>0.9). The activations energies were 19.55 and 13.41 kJ/mol for aw and overall acceptability, respectively. The results pointed out the overall sensory quality as a limiting criteria for shelf life of IPFDP, thus, the IPFDP had a shelf life of 139 and 81 days at 4 and 32 C, respectively. storage period and temperature. |
