Status : Verified
| Personal Name | Naperi, Yrish Mae Anne C. |
|---|---|
| Resource Title | Effects of traditional and vacuum packaging on the shelf life of espasol |
| Date Issued | 30 June 2015 |
| Abstract | The study aimed to observe the effects of vacuum packaging method in espasol samples. Physico-chemical, microbial and sensory tests were done to analyze the changes in espasol samples upon storage. The water activities were found to range from 0.874 to 0.894 upon three days of storage for both samples. The Aw of the vacuum packed espasol remained stable from day 1 to day 3, while the Aw of traditional espasol increased over time. The pH levels ranged from 5.88 to 6.54, in which both samples became acidic over time, but vacuum packed espasol had higher pH values compared to the traditional. No significant differences were found in the firmness test for both samples, indicating that retrogradation did not occur. No significant findings were also observed from the microbial test using total plate count method. The consumer acceptability tests showed that flavor, texture and aroma affected the overall acceptability of the samples. Retrogradation was confirmed through sensory evaluation when respondents were able to detect a change in firmness of the samples over time. In general, vacuum packaging was able extend the shelf life of espasol from two to three days. Formulation issues together with vacuum packaging need to be studied further to be able to come up with a shelf stable espasol. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Snack foods--Philippines--Packaging |
| Material Type | Thesis/Dissertation |
Preliminary Pages
1.01 Mb
Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access