EFFECTOF PACKAGING MATERIALS AND TECHNOLOGIES ON THE MILK POMADE SWEET SHERBETWITH CRUNCHY PEANUTCHIP’S COLOUR AT THE SHELF LIFE
Eva Vorma, Sandra Muizniece-Brasava, Lija Dukalska, Janis Skalbe
Pages: 233-243
Published: 1 Jan 2010
Views: 97
Abstract: The objective of the research was to evaluate the colour stability of milk pomade sweet – sherbet with crunchy peanut chips. The product was packed in several packaging materials (OPP, EVOH, BIALON 65, BIALON 50, ECOLEAN, cellophane based biodegradable NVS film and PP) by several packaging technologies vacuum, modified atmosphere (30% CO2+70% N2; 30% CO2+70% CO2 and 100% CO2) and control – in air ambiance and stored at room temperature +21±1 °C RH 40±5% in daylight for 12 weeks. At the beginning of the experiment, the sherbet was in the category of excellent quality in terms of taste, smell, colour, moisture content and hardness expressed by cutting force. During the storage, these properties changed and there was observed the product quality decrease because of moisture content reduction in some of packaging material’s packed samples and connected with it product hardening, in the turn having influence on the colour stability, which have been expressed by total colour difference DE*. The studies of the sample colour measurement were carried out before packaging and after 2, 4, 6, 8, 10 and 12 storage weeks. Colour was measured in the CIE L*a*b* system by Colour Tec PCM/PSM.
Keywords: colour, milk pomade sweets, packaging technologies, shelf life
Cite this article: Eva Vorma, Sandra Muizniece-Brasava, Lija Dukalska, Janis Skalbe. EFFECTOF PACKAGING MATERIALS AND TECHNOLOGIES ON THE MILK POMADE SWEET SHERBETWITH CRUNCHY PEANUTCHIP’S COLOUR AT THE SHELF LIFE. Journal of International Scientific Publications: Materials, Methods & Technologies 4, 233-243 (2010). https://www.scientific-publications.net/en/article/1003377/
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