Prediction of Shelf Life and Physicochemical Characterization of Edamame Extract Powder with the Addition of Anti-cacking Silikone Dioxide (SiO2) Dego Yusa Ali1, Nevara Latansya1
1Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
Abstract
The study explores the spray drying process of edamame extract into powder and the impact of silicon dioxide (SiO2) as an anti-caking agent on its shelf life. To prevent clumping, SiO2 concentrations of 0.5, 0.75, and 1 percent were tested. The shelf life was estimated using the Arrhenius model ASLT method over 28 days, with samples analyzed every 7 days at temperatures of 35 C, 45 C, and 55 C. Parameters such as color, moisture content, solubility, dissolution time, and thiobarbituric acid (TBA) value were assessed. Results indicated significant changes in all tested parameters across the three SiO2 concentrations. Color brightness decreased, with lower a values and higher b values observed. Moisture content increased in all samples, with solubility decreasing and dissolution time increasing over storage. TBA values also rose, indicating higher levels of oxidation. Panelists rejected the product stored at 55 C. Shelf life estimation showed that more than 50% of panelists rejected the powdered juice by the 63rd day, with critical quality characteristics affected. Activation energy values for color were 9.556 J/mol.K, 5.117 J/mol.K, and 4.064 J/mol.K for 0.5, 0.75, and 1 percent SiO2 concentrations, respectively. The estimated shelf life at 25 C was 163 days (0.5 percent), 127 days (0.75 percent), and 125 days (1 percent).
Keywords: edamame powder, silicone dioxide, storage temperature, shelf life
