Effect of packaging on the storage quality of gluten-free bread
 okładka_kolor_2.jpg)
|
|
||||||||
PDF 253.61 KB
|
|||||||||
| Authors: | Paulina Pająk1, Daria Kuczera1, Teresa Fortuna1 1Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow ul. Balicka 122 30-149 Kraków |
||||||||
|---|---|---|---|---|---|---|---|---|---|
| Abstract : | The aim of the work was to evaluate the effect of packaging on the quality of gluten-free bread during storage. Bread was packed in different types of packaging: parchment paper bag (TPP), polyethylene bag (WPE) and glass vacuum container (SPP). During five days of storage samples were subjected to the following instrumental measurements: water activity, moisture content, colour parameters and texture profile using TPA (Texture Profile Analysis) method. Bread crumb was analysed on the day of baking and on the first, third and fifth day of storage in each of the packaging types. Fresh bread was also analysed using sensory methods, such as texture profile analysis and hedonic scale method. On the basis of the results, it was concluded that both packaging type and time of storage had an effect on bread quality. The smaller decrease in crumb moisture and water activity was found for bread stored in WPE and SPP compared to TPP. Packaging types influenced also the colour of bread crumb. The highest decrease in lightness and a* parameter was observed in the case of bread stored in TPP. Also the changes in crumb texture parameters were the highest from the first day of storage of gluten-free bread packed in TPP. On the other hand, the smallest changes in the values of brittleness, elasticity and gumminess at the end of the storage period were observed for bread crumb packed in WPE. On the basis of the sensory evaluation, it was concluded that fresh gluten-free bread was similar to the standard in the case of texture profile method and was characterised by a high acceptance by the evaluation team. Polyethylene bag and glass vacuum container delayed in the greater extent than parchment paper bag the process of bread staling. However, bread packaging in the vacuum container caused mould on the crust on the third day of storage. |
||||||||
| Keywords : | gluten-free bread, packaging, texture, colour, sensory evaluation | ||||||||
| Language : | English | ||||||||