Shelf-life Evaluation Using Accelerated Stability Testing (AST) and Transit Trial Testing in Selected Confectionery Products

Abstract

The shelf life of confectionery products can be changed commonly during storage and transportation. In this study, accelerated shelf life estimation (AST) and transit trial (TT) in selected confectionery products (hard candy, center filled chewing gum and jelly) were focused and the properties of confectionery samples were compared with the commercial products. Test sample and control sample were stored in climate chamber at 35/40ºC and 50/80% RH and test reference sample and control reference samples stored at finished good ware house <30 ºC. The samples were evaluated once a week along 21 days period. For TT, the samples were transported to the distance and returned back (850Km). Product’s physical and packaging properties were evaluated by visual methods and moreover, organoleptic parameters were checked according to 5-point hedonic scale. The data were analyzed using analysis of variances (ANOVA) followed by Friedman Test at 0.05 significance level. Comparative test was done by test sample comparing with the other three of samples. According to the results, all of the quality properties were decreased with the storage period. Hard candy and center filled chewing gum specifically showed the textural changes but jelly samples had no changes in AST. Moreover, hard candy and jelly samples showed no significant differences in TT but chewing gum samples were showed somewhat differences. The overall qualities of the sample showed the more or less exact quality properties with the commercial products.