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Shelf life prediction of bread sticks using oxidation indices: a validation study
S Calligaris1, S D Pieve, G Kravina
1Dipto. di Scienze degli Alimenti, Univ. di Udine, Via Marangoni 97, 33100 Udine, Italy. sonia.calligaris@uniud.it
Journal of Food Science
|February 27, 2008
Summary
This study validated a shelf-life prediction method for bread sticks using fat properties and accelerated testing. The peroxide number effectively tracks quality loss, enabling accurate shelf-life calculations.
Area of Science:
- Food Science
- Food Chemistry
- Sensory Science
Background:
- Shelf-life prediction is crucial for bakery products to ensure quality and safety.
- Existing methodologies require validation for specific products like bread sticks.
- Understanding fat degradation is key to predicting product spoilage.
Purpose of the Study:
- To apply and validate a shelf-life prediction protocol for bread sticks.
- To identify reliable chemical indices for quality assessment during storage.
- To develop a mathematical model for rapid shelf-life determination.
Main Methods:
- Evaluation of fat physical properties.
- Conducting accelerated shelf-life tests.
- Assessing sensory acceptance and chemical index limits.
- Developing a modified Arrhenius equation and a predictive mathematical model.
Main Results:
- The proposed shelf-life prediction methodology was successfully validated for bread sticks.
- Peroxide number was identified as a key indicator of quality degradation.
- The modified Arrhenius equation accurately described temperature-dependent peroxide formation.
- A mathematical model was developed for simple and quick shelf-life calculation.
Conclusions:
- The validated protocol provides a reliable method for predicting bread stick shelf life.
- Peroxide value serves as a robust marker for quality monitoring in bread sticks.
- The developed model facilitates efficient and accurate shelf-life estimation, benefiting manufacturers and consumers.
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