The Assessment of Plastic Materials for Monitoring the Moisture, Colour, Pungency and Rancidity of 'Chili Boh'
'Chili Boh', which is a slurry of Capsicum annum was prepared in the laboratory and then packaged in heat sealed pouches of polypropylene (PP), low density polyethylene (LDPE), a laminate of polypropylene, cellophane and polyethylene (PPICPPILDPE) and a laminate of oriented polypropylene-...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2565/1/Suspended_and_Dissolved_Sediment_Concentrations_of_Two.pdf http://psasir.upm.edu.my/id/eprint/2565/ |
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| Summary: | 'Chili Boh', which is a slurry of Capsicum annum was prepared in the laboratory and then packaged in heat sealed pouches of polypropylene (PP), low density polyethylene (LDPE), a laminate of polypropylene, cellophane and polyethylene (PPICPPILDPE) and a laminate of oriented polypropylene- polyethylene (OPPIPE). The package samples were stored at ambient temperature and
analysed periodically to assess any changes in its moisture, colour, pungency and flavour. Colour was
found to be the limiting factor in the shelf-life of the product. The pungency and the flavour (related
to degree of rancidity) of the samples were relatively stable up to six weeks. Slight loss of moisture was
observed upon storage. PPICPPILDPE and OPPIPE proved to be equally acceptable in maintaining
the studied qualities of 'Chili Boh' for up to four weeks. However, OPPIPE is recommended for
commercial use due to its low unit cost. |
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