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Shelf‐life of a dragee product based on sunflower kernel depending on packaging materials used
Author(s) -
Pajin Biljana,
Lazic Vera,
Jovanovic Olga,
Gvozdenovic Jasna
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01147.x
Subject(s) - polypropylene , food science , shelf life , polyethylene , polyester , sugar , materials science , organoleptic , chemistry , composite material
Summary In this study, we investigated the quality and shelf‐life of a dragee product obtained by coating a confectionery sunflower kernel with sugar syrup. The product was packed in oriented polypropylene/oriented polypropylene, oriented polypropylene/metallised oriented polypropylene, polyester/polyethylene and kept at room temperature in daylight for 5 months. At the beginning of the experiment, the dragee product was in the category of excellent sensory quality (total score of sensory evaluation is between 18.0 and 20.0) in terms of its colour, smell, taste, mastication and structure. During the storage, these properties changed and the product lost its stability. Peroxide value in the dragee product increased from 0.5 to 9.0 mmol O/kg during the 5 months of storage. The free fatty acid content also increased from 1.3% in fresh dragee product to 2.5% after 5 months of storage. The packaging material metallised polyester/polyethylene, labelled metPET/PE, has the lowest oxygen permeability (8.0 mL m −2 /dan Δp 1 bar) and because of this it had the strongest influence in the prevention of hydrolytic and oxidative changes in the final product.