Shelf-life study of co-milled carrot with fermented quality protein maize (QPM) using sorption isotherm
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Shelf-life of a food product is the time, it stays qualitatively acceptable and safe for consumption. One of the methods of estimating shelf-life of food is by the use of food sorption isotherm. This study is aimed at determining effect of varietal difference on the shelf-life of co-milled carrot and fermented maize (ogi) flour using BET monolayer model. Two samples of maize varieties; a yellow colored (TZE-YPOP-DT-STR-QPM) variety was studied in comparison with yellow coloured normal maize (SUWAN-ISR). These were co-milled separately with 40% carrot. Adsorption isotherm was used to determine the shelf life of the co-milled flour samples at room temperature over a range of water activities (aw) of 0.1 to 0.8. The result for 20CMN and 20CMQ showed that Equilibrium Moisture Content (EMC) increases with aw(1.50-10.87 and 1.57-10.52, respectively) at room temperature. Also, amount of water absorbed which is directly proportional to EMC increased with increased water activity. Sample 20CMQ absorbed more moisture than sample 20CMN at low water activity (between 0.1-0.5) and vice-versa at aw above 0.5. Incidentally, the estimated BET monolayer for 20CMN (3.43) is lower than 3.52 obtained for 20CMQ. It is established that at high relative humidity, flour from normal endosperm maize will deteriorate faster than that of QPM flour, meaning that the shelf-life of QPM flour will be longer than that made from normal endosperm.
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