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Effect of different packaging materials on quality and shelf life of Kalamay Buna / by Pamela V. Escarez.

By:

Escarez, Pamela V [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 1999. Cavite State University- Main Campus,Description: xiii, 35 pages : 28 cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.86 Es1 1999

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: PAMELA V. ESCAREZ. Cavite State University, Indang, Cavite. April 1999. EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY AND SHELF LIFE OF KALAMAY BUNA. ADVISER: Mrs. Fe N. Dimero The study was conducted to determine the shelf life of kalamay Buna using different packaging materials, and storage temperature based on the sensory properties. Microbial load of the samples on storage was also monitored. Samples were packed in four types of packaging materials, ordinary plastic, polyethylene, aluminum foil and styrofoam and were subjected to three storage temperatures, 22°C, 27°C and 32°C. Results of the sensory evaluation indicated moderately perceptible flavor up to 10th day of storage period, at 22°C, 27°C and 32°C storage temperatures. Low rancidity incidence was observed at 22°C, 27°C and 32°C in plastic packaging. No significant differences were observed among samples based on the general acceptability. Thirty-four percent of the respondents chose the samples packed in styrofoam with cling wrap because of the nice presentation of the packed samples. Moisture accumulation was lowest with aluminum foil and highest with styrofoam packaging. With regards to microbial content, it was found that samples packed in styrofoam with cling wrap contained the highest microbial load. The styrofoam-packed samples had the highest production cost among the four treatments.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.86 Es1 1999 (Browse shelf(Opens below))		Link to resource	Room use only	T-1912		00006321

Thesis (B.S.A.--Food Processing) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

PAMELA V. ESCAREZ. Cavite State University, Indang, Cavite. April 1999. EFFECT OF DIFFERENT PACKAGING MATERIALS ON QUALITY AND SHELF LIFE OF KALAMAY BUNA. ADVISER: Mrs. Fe N. Dimero

The study was conducted to determine the shelf life of kalamay Buna using different packaging materials, and storage temperature based on the sensory properties. Microbial load of the samples on storage was also monitored.

Samples were packed in four types of packaging materials, ordinary plastic, polyethylene, aluminum foil and styrofoam and were subjected to three storage temperatures, 22°C, 27°C and 32°C.

Results of the sensory evaluation indicated moderately perceptible flavor up to 10th day of storage period, at 22°C, 27°C and 32°C storage temperatures. Low rancidity incidence was observed at 22°C, 27°C and 32°C in plastic packaging. No significant differences were observed among samples based on the general acceptability.

Thirty-four percent of the respondents chose the samples packed in styrofoam with cling wrap because of the nice presentation of the packed samples.

Moisture accumulation was lowest with aluminum foil and highest with styrofoam packaging.

With regards to microbial content, it was found that samples packed in styrofoam with cling wrap contained the highest microbial load.

The styrofoam-packed samples had the highest production cost among the four treatments.

Submitted to the University Library 07/18/2007 T-1912