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Packaging and shelf-life studies for aguinaldo coffee blend / by Liel Ma. Therea L. Plantig, Allan Cris D. Ricafort and Sharry L. Rodil.

By:

Plantigm Liel Ma. Theresa L [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2005.Description: xix, 69 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

633.73 P69 2005

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

Science High School, College of Education (CED)

Abstract: PLANTIG, LIEL MA. THERESA LOPEZ, RICAFORT, ALLAN CRIS DEMETILLO, RODIL, SHARRY LONTOC. Science High School College of Education Cavite State University Indang, Cavite. April 2005. “Packaging and Shelf- life Studies for Aguinaldo Coffee Blend.” Adviser: Prof. Fe N. Dimero This study was conducted to select a packaging material that would best prolong the shelf-life of Aguinaldo Coffee Blend. Specifically, the study aimed to: identify changes in product properties of Aguinaldo Blend packed in foil, polypropylene, tin can and glass jar on storage; and select the best packaging material for Aguinaldo Blend based on the physical and sensory properties of the Aguinaldo Coffee Blend. The study used Cavite State University (CvSU)-developed Aguinaldo Blend. There were four packaging materials namely, polypropylene, laminated foil, glass jar and tin can filled with 200 g of coffee and stored in the same room temperature. Initial sampling was conducted right after packaging and destructive sampling was done every seven days (one week) for two months. Screening and training of panelists were done to minimize bias and deviation in analysis. Ten (10) trained panelists were selected from among 50 respondents based on their health conditions, ability to perceive sensory stimuli, willingness and availability in evaluating the coffee samples. Results of the sensory evaluation showed no significant differences among the treatments. This shows that each packaging material did not affect Aguinaldo Blend’s cupping quality on storage for two months.

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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	633.73 P69 2005 (Browse shelf(Opens below))		Link to resource	Room use only	R-465		00000935

Research Study (General Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

PLANTIG, LIEL MA. THERESA LOPEZ, RICAFORT, ALLAN CRIS DEMETILLO, RODIL, SHARRY LONTOC. Science High School College of Education Cavite State University Indang, Cavite. April 2005. “Packaging and Shelf- life Studies for Aguinaldo Coffee Blend.” Adviser: Prof. Fe N. Dimero

This study was conducted to select a packaging material that would best prolong the shelf-life of Aguinaldo Coffee Blend. Specifically, the study aimed to: identify changes in product properties of Aguinaldo Blend packed in foil, polypropylene, tin can and glass jar on storage; and select the best packaging material for Aguinaldo Blend based on the physical and sensory properties of the Aguinaldo Coffee Blend.

The study used Cavite State University (CvSU)-developed Aguinaldo Blend. There were four packaging materials namely, polypropylene, laminated foil, glass jar and tin can filled with 200 g of coffee and stored in the same room temperature. Initial sampling was conducted right after packaging and destructive sampling was done every seven days (one week) for two months.

Screening and training of panelists were done to minimize bias and deviation in analysis. Ten (10) trained panelists were selected from among 50 respondents based on their health conditions, ability to perceive sensory stimuli, willingness and availability in evaluating the coffee samples.

Results of the sensory evaluation showed no significant differences among the treatments. This shows that each packaging material did not affect Aguinaldo Blend’s cupping quality on storage for two months.

Submitted to the University Library R-465