Accelerated shelf life determination and quality evaluation for butter biscuits

Din, Dinie Najihah (2022) Accelerated shelf life determination and quality evaluation for butter biscuits. [Project Paper] (Submitted)

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Abstract

This research aims to determine the shelf life and the quality degradation of butter biscuits using the accelerated shelf life testing (ASLT) method. This experiment also determined the best condition to store butter biscuits. The freshly made butter biscuits were packed into 6 different plastic containers, and 1 g of silica gel was placed into 3 containers. The butter biscuits then were stored under accelerated conditions, which were 30°C, 40°C, and 50°C. 2 containers (presence and absence of silica gel) were placed at each temperature. The biscuits were analyzed for various quality parameters such as moisture content, hardness, pH, and colour at an interval of 7 days up to 35 days. At the beginning and the end of the storage, the total plate count (TPC) and yeast and mould analysis were done on the biscuits. For the shelf life determination using the Arrhenius model, 3 parameters were chosen: moisture, hardness, and pH. The shelf life of butter biscuits at 25°C for moisture content parameter with the absence and presence of silica gel are 294 and 558 days, respectively. The shelf life of butter biscuits at 25°C for hardness parameter with the absence and presence of silica gel are 6 and 59 days, respectively. The shelf life of butter biscuits at 25°C for pH parameter with the absence and presence of silica gel are 286 and 638 days, respectively. On the other hand, there is no significant changes in colour parameter. Besides that, the total plate count, yeast, and mould remain in the safe range of count.

Item Type:	Project Paper
Subjects:	Q Science > Q Science (General)
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	29 Apr 2026 09:49
Last Modified:	29 Apr 2026 09:49
URI:	http://psaspb.upm.edu.my/id/eprint/2792

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