EFFECT OF PACKAGING AND TEMPERATURE ON THE SHELF-LIFE OF FREE GAS DOOGH

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MIRCHOOLI BORAZGH A.; SEDAGHAT N.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:2 | Issue:3 (6) Page(s): 1-8

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Title

EFFECT OF PACKAGING AND TEMPERATURE ON THE SHELF-LIFE OF FREE GAS DOOGH

Author(s)

MIRCHOOLI BORAZGH A. | SEDAGHAT N. | Issue Writer Certificate

Keywords

DOOGHQ1

SHELF-LIFEQ2

PETQ2

PRIPACKQ2

TEMPERATUREQ2

Abstract

DOOGH as an Iranian yoghurt drink with high valuable nutrition, has been considered much in recent years. But how supply and storage has created a lot of problems for producers and consumers. In This study, sampling from heat treated DOOGH without gas produced in the factory and filled through both packaging of PET and PRIPACK. Samples were stored in different TEMPERATUREs (5, 20, 33oc) and then they were tested in determined times (1, 2, 3, 4, 5 week) In order to obtain the best Storage TEMPERATURE and time. Beside so PET and PRIPACK containers has the most application in the packaging of DOOGH product, the effect of them were studied on the SHELF-LIFE of DOOGH. The results showed that increasing TEMPERATURE reduced SHELF-LIFE of DOOGH, the most and the lowest storage time were in the refrigerator TEMPERATURE (5oc) and 33oc regularity. The Yeast was only microorganism which can grow on optimum condition, and it’s activity decreased pH, it got sour and produced off -flavor. Finally we found no significant differences from microbial, chemical and sensory attributes of DOOGH in the both of PET and PRIPACK packaging (p>0.05).But it was significant in both air condition and 33oc and the changes were more in the packaging of PET from PRIPACK (P<0.05).

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APA: Copy

MIRCHOOLI BORAZGH, A., & SEDAGHAT, N.. (2011). EFFECT OF PACKAGING AND TEMPERATURE ON THE SHELF-LIFE OF FREE GAS DOOGH. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 2(3 (6)), 1-8. SID. https://sid.ir/paper/176547/en

Vancouver: Copy

MIRCHOOLI BORAZGH A., SEDAGHAT N.. EFFECT OF PACKAGING AND TEMPERATURE ON THE SHELF-LIFE OF FREE GAS DOOGH. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;2(3 (6)):1-8. Available from: https://sid.ir/paper/176547/en

IEEE: Copy

A. MIRCHOOLI BORAZGH, and N. SEDAGHAT, “EFFECT OF PACKAGING AND TEMPERATURE ON THE SHELF-LIFE OF FREE GAS DOOGH,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 2, no. 3 (6), pp. 1–8, 2011, [Online]. Available: https://sid.ir/paper/176547/en

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