Shelf Stability of Peanut Butter Tarts

UGA food scientists in Griffin developed a formula and process for a peanut butter/strawberry jam tart but they didn't know its shelf life. They conducted a study for baked tarts made with peanut butter alone and peanut butter with strawbery jam. The tarts were baked and packaged adn evaluated at 0, 6, 12, 18 and 24 weeks. Measurements of color, texture, water activity, moisture content, total bacterial counts, and yeast/mold counts were made. For sensory evaluation, a 10-member panel of untrained consumers was recruited from the Griffin community. The microbiological data (total bacterial counts, yeast and mold counts) at six weeks indicated that the tarts were still acceptable. At 12 weeks, however, colony-forming units for some of the samples were greater than 3.0, and there was visible mold on both the surface as well as the interior of the tarts. Therefore, the tarts were considered unsafe for human consumption and were not served to panelists for sensory evaluation. The storage study was terminated at this point due to degradation of the product. A more robust regimen employing the use of mold inhibitors in the crust and filling as well as a modified atmosphere within each individual pouch is warranted to protect the product.