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Mathematical Modeling of Odor Deterioration of Millet (Pennisetum glaucum) Dough (fura) as Affected by Time-Temperature and Product Packaging Parameters

¹Department of Food Science and Technology, Federal Polytechnic, P.M.B. 0231, Bauchi, Nigeria. ²Corresponding author. E-mail: vjideani@yahoo.com. ³Department of Food Science and Technology, University of Maiduguri, P.M.B. 1069, Maiduguri, Nigeria. ⁴Biological Sciences Programme, Abubakar Tafawa Balewa University, P.M.B. 0248, Bauchi, Nigeria.

Consumer panelists evaluated the influence of temperature (5, 25, 35°C), storage time, and packaging material (aluminum foil or low-density polyethylene [LDPE]) on the sensory quality of millet dough (fura). The quality attributes of interest were mold growth, color, odor, and moisture. The odor sensory attribute changed significantly (P < 0.05) during storage and was influenced by storage time and temperature. Interactive effect of packaging-temperature and temperature-time affected odor changes significantly. A kinetic reaction model was used to analyze odor sensory data. The degradation of pleasant odor followed a first-order reaction, and the temperature dependence of these reactions indicated an Arrhenius relationship. While an activation energy (E_A) of 29.98 kJ/mol was calculated for samples stored in aluminum foil, a higher value of 49.04 kJ/mol was obtained for samples stored in LDPE. The negative values of enthalpy (ΔH*) in both packages indicate that deterioration change in fura is exothermic. The higher values of E_A and free energy of activation (ΔG*) for fura stored in LDPE packages indicate a large change in quality. However, the lower values of free energy of activation (ΔG*) and negative values of entropy of activation (ΔS*) for fura stored in aluminum foil packages indicate a product that is more thermally stable, and odor deterioration is less influenced by temperature. There is no significant difference (P > 0.05) in the shelf life of fura stored at 20, 25, and 35°C in the two packaging materials. However, there were significant differences in shelf life of fura stored at 5°C.