การศึกษาคุณภาพ และอายุการเก็บรักษาของธัญพืชแท่งพลังงานต่ำ ในบรรจุภัณฑ์ประเภทต่างๆ

Abstract

Study on quality and shelf-life in packaging types of low calorie cereal bars aims to study the effect of using the packages with different types and the different technologies for packing by using a packing machine and a vacuum packing machine that affect to the quality of physical chemical microbiology and the sensory properties of low calorie cereal bars From the study was found that packing machine could keep product 80 days. Metalized packaging was the best for keeping the quality of physical with moisture content 9.41%, water activity 0.609 , hardness 9.52 and pH value 5.83 The study of sensory evaluation of Packing machine in low calorie cereal bars was found that Metalized packaging got the highest scores and acceptance in colour, flavor and texture. The cereal bars in vacuum packing could keep about 170 days. Metalized packaging could keep the best quality of the cereal bars with moisture content 11.04% , water activity 0.619, hardness 11.44. In chemistry : pH value 5.77 .In microbiology : yeast and mold were below than 1×102 cfu / g and got the highest scores and acceptance in colour, flavor and texture.