Improving Shelf Stability of Jam Tarts

The increasing popularity of breakfast has led to an increase in the development of new products which primarily center on convenience. Peanut butter and peanut butter/strawberry jam-filled breakfast tarts were developed with the idea of providing a convenient and nutritious food. UGA food scientists investigated the effect of package type and atmosphere. Specific objectives were to determine the shelf life of peanut butter and peanut butter/ strawberry jam-filled tarts; moisture content, water activity, and pH of the crust and the filling; and consumer acceptability of the stored tarts. The scientists found it is possible to formulate and process a nutritious and convenient bakery product suitable as both a breakfast and a snack product. The product is relatively shelf-stable when stored under proper conditions. There is a potential to significantly enhance the shelf-stability of this product by properly selecting a packaging material and packaging environment.