Domain 3 - Storage Study

In this domain, we have tried to study the storage condition of the commercial product in term of the water activity test, moisture content, and Texture profile analysis (TPA). Storage study of food products is essential to all food products to determine the shelf life of the product and the period took for the food products to spoil and losses the quality during storing. By conducting storage study, food manufacturers are able to utilize knowledge gained through long-term storage research and improvise in terms of food formulation or packaging to minimize losses and increase quality of the food product for a longer period.

For the storage study, the commercial product and gold standard product were kept for one month in order to check the availability of the product and the texture profile. Water activity and moisture content will be conducted in order to check the shelf life of the product. Water Activity is an important in term of predicting and controlling the shelf life of food products. Shelf life is the time during which a product will remain safe, maintain desired sensory, chemical, physical and microbiological properties, and comply with nutritional labeling.

Too much water content for your product!!!! Hahahaha

For the texture profile analysis (TPA), it is relative important of the texture as a quality attributes varies among types of food. Consumer products succeed in the marketplace in part because their “textural characteristics” are pleasing to customers. Thus, the texture profile analysis result is very important in order to evaluate the food in a physical way. Therefore, the TPA result was conducted in this domain over one month storage. The texture profile of the gold standard and commercial product sample would be evaluated every single week until reached one month duration.

TPA Analysis Explanation Graph

In addition, we have conducted a Comparison test in order to compare and differentiate the product between gold standard and Commercial Formulation. From the comparison test, we can find out the similarities or differences between gold standard and commercial product get the feedback from the panels as well. 20 expert which had been invited for the sensory evaluation in order to give some useful feedback to improve our food product.

In this domain, I'm able to improve my Intrapersonal Skill which i manage to interpret the result and analyze it in order to state out the stability of our commercial product. Furthermore, i'm able to reflect one's actions and learning from it. I'm able to show my strength in Discipline specific knowledge.I'm able to apply the theory in our practical and understand the professional practice within the field of study.