Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts

Sector: 

Dairy
Beverage
Other

Category: 

Quality & Safety
Primary Production
Processing
Food Microbiology

Description: 

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at 4°C during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X − 2.21834 and, using that equation, PV = e0.3644X-2.21834 was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at 4°C.

Target groups: 

Students
Trainers & Teachers
Professionals

Training Formats: 

PDF file
Web page

Keywords: 

milk beverage, coffee, peroxide value, shelf-life, Arrhenius equation

Language: 

English

First name: 

Taweepol

Last name: 

Suesut

Organisation: 

KMITL

Source project: 

SEA-ABT