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

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 (Δ H *) in both packages indicate that deterioration change in fura is exothermic. The higher values of E A and free energy of activation (Δ G *) for fura stored in LDPE packages indicate a large change in quality. However, the lower values of free energy of activation (Δ G *) and negative values of entropy of activation (Δ S *) 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.