Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)  

作　　者：Ade Chandra Iwansyah Dwi Melanie Wisnu Cahyadi Anastasia Wheni Indraningsih Yuniar Khasanah Ashri Indriati Raden Cecep Erwan Andriansyah Hazrulrizawati Abd Hamid Izzah Hayati Yahya 

机构地区：[1]Research Center for Food Technology and Processing,National Research and Innovation Agency,Indonesia.Jl.Jogja-Wonosari Km 31,5 Playen Kab,Gunungkidul,Yogyakarta,55861,Indonesia [2]Department of Food Technology,Faculty of Engineering,Pasundan University,Jl Dr.Setiabudi No.193,Bandung,West Java,4b 0153,Indonesia [3]Research Center for Appropriate Technology,National Research and Innovation Agency,Indonesia.Jl.K.S.Tubun No.5 Subang,41213,West Java,Indonesia [4]Faculty of Industrial Sciences and Technology,Universiti Malaysia Pahang,Lebuhraya Tun Razak,26300,Gambang,Kuantan,Malaysia

出　　处：《Food Bioscience》2022年第3期1351-1357,共7页食品生物科学（英文）

基　　金：the National Research and Innovation Agency,Indonesia(BRIN)for financial(RP02-TPM182021),technical support(e-Layanan Sains-BRIN).

摘　　要：Hanjeli(Coix lacryma-jobi L.)and moringa leaf(Moringa oleifera)remain underutilised despite their high nutritional value for food.In the present research,cookies made from hanjeli(Coix lacryma-jobi L.)with moringa leaf flour(Moringa oleifera)have been developed.Hanjeli cookies were measured for nutritional composition and shelf life assessment.The shelf life evaluation of hanjeli-moringa cookies was calculated using two approaches,which were accelerated shelf life testing(ASLT)methods with critical moisture content and the Arrhenius method.The results of the nutritional composition analysis showed that hanjeli-moringa cookies contain protein(9.14%),fat(24.67%),carbohydrates(61.62%),crude fibre(4.85%),and energy(505.01 Kcal).Using the Arrhenius method,the shelf life of hanjeli-moringa cookies was 95.46 days at room temperature and 97.63 days at 20℃.Meanwhile,the shelf life of cookies using the critical moisture content approach was 170.57 days.Shelf life is influenced by initial moisture content,critical water content of the product,packaging surface area and permeability,saturated vapour pressure,and slope sorption isotherm curve.The formulated cookies have significant amounts of nutrients that are acceptable and safe for consumption,with guaranteed desirable sensory properties.The result of this study shows that hanjeli-moringa cookies can be used as an alternative food for people who need high energy in a practical way of serving or ready to eat.

关 键 词：Coix lacryma-jobi Moringa oleifera COOKIES Functional food Shelf life 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]