Physicochemical and microbiological properties of Pudding Powder as a complementary food during storage

Abstract

Abstract The product evaluation during storage is important because it is related to food safety. The pudding powder as a complementary food was made from skim milk powder, sugar, mocaf, and carrageenan which enriched with inulin and fortified with micronutrient premix. The pudding powder were packed in polyethylene plastic (PE) and aluminium foil (AF) pouches to evaluate the physicochemical and microbiology properties at 15°C, 30°C, and 45°C for 4 weeks. The data were analyzed using IBM SPSS Statistics 20 and analysis of variance (ANOVA) with Duncan’s means test (significance level of p<0.05). The moisture content, protein, and lightness of all pudding powder were significantly decreased, while a value and Total Plate Count (TPC) were significantly increased after storage. The storage with AF pouches were not significantly affect the weight of pudding powder after first week storage. The water activity (aw) of AF45 was the highest among others. It affects the decreasing of protein, increasing of TPC, browning and caking on this pudding powder. The best storage condition of pudding powder for both pouches was at temperature 15°C.