Kinetics of shallot powder (Allium ascalonicum) quality change during storage and its shelf life

Abstract

Shallot powder is one type of processed products that have a potential to be developed for the time being. The purpose of this research was to study the kinetics of shallot powder quality change during storage and its shelf life. Shallot powder were packed with three packings such as aluminium foil only, aluminium foil covered with PP plastic film, aluminium foil covered with PP plastic film and vacuum condition. Next, samples were stored in three temperatures i.e 20°C, 30°C, and 40°C for 32 days and then observed at four days interval. Parameters observed in this study were color, moisture content, total phenol content, and antioxidant activity. The increase and decrease of each parameter is shown based on the slope value. The results showed that during storage there was increased color, and moisture content at all storage temperatures, while for ash content, total phenol, and antioxidant activity decreased. Shallot powder packed with aluminium foil covered with PP plastic film and vacuum condition has the longest shelf life prediction at all the temperature storages. The shallot powder has 447.37 days at 20°C, for 328.24 days at 30°C, and for 245.64 days at 40°C for predicted of shelf life.