Stability of jackfruit leather in different packaging materials
1996
Che Man, Y.B. (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Biotechnology. Dept. of Food Technology) | Sanny, M.M.
A study was conducted on storage stability of jackfruit leather packed in laminated aluminium foil (LAF), polypropylene (PP) (PE), polyethylene (PE) and polyvinylchloride (PVC) film at room temperature for 12 weeks. Physico-chemical, microbiological and organo-leptic evaluations were conducted at intervals of 2 weeks. Water activity (Aw), Hunter colour L, a and b values and sugar content decreased slowly during storage in all packaging materials. The caloric values remained unchanged. Total mould count was low initially, but increased slightly during storage. Samples packed in LAF were shown to be most acceptable to the panellists and most stable throughout the storage period.
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