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Consumer preferences and physical evaluation of shortbread stored in different packaging
Author(s) -
Kowalska Małgorzata,
Janas Sławomir,
Kudełka Wanda
Publication year - 2020
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/ijcs.12579
Subject(s) - food science , food packaging , absorption of water , food products , materials science , plastic packaging , mathematics , business , composite material , chemistry
The work aimed to assess the quality of crackers and sponge, vanilla and butter biscuits stored for 28 days in an original packaging, plastic box (Polypropylene 0.2 mm), food film (HDPE 10 mm) and paper bag. Sensory tests did not prove influence of packaging on the product quality. The authors observed: water desorption for sponge biscuits (ca. 5%), water absorption of 0.06%–1.84% for other biscuits, hardness increase of 20% ÷ 40% for sponge biscuits, hardness decrease by 10% ÷ 23% for vanilla biscuits, hardness increase for crackers in original packaging (+46%) and paper bag (+20%), hardness decrease for samples in food film (‐ 8%) and plastic box (−26%), hardness change for butter biscuits (from +9% to −15%). Complex assessment proved that HDPE film and PP box most effectively protected the product against the environmental influence. Lengthening the biscuit lifetime requires introduction of innovations regarding the manufacturing technology and packaging design/structure. Presented tests indicate both the advantages and disadvantages of typical packaging, seen from the consumer perspective. It must be remembered that “manufacturer”—“consumer requirements” relation is one of the most important stages of product assessment and development. The authors believe that the obtained results are useful for packaging producers that are new on the market, but also for those which are experienced.