Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

• Published in: Ciência e tecnologia de alimentos Vol. 41; no. suppl 1; pp. 163 - 168
• Main Authors: EKAFITRI, Riyanti, KURNIAWAN, Yose Rizal, DESNILASARI, Dewi, SURAHMAN, Diki Nanang, INDRIATI, Ashri
• Format: Journal Article
• Language: English; Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.06.2021
• Subjects: FOOD SCIENCE & TECHNOLOGY; banana bar; shelf-life; critical moisture content

Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration meth...