Influence of different packaging on the storage of milk candy in tablets

Detalhes bibliográficos
Autor(a) principal: FURTADO,Diogo Cunha
Data de Publicação: 2021
Outros Autores: GARCIA,Lismaíra Gonçalves Caixeta, PERES,Daiane Sousa, SILVA,Flávio Alves da, SANTOS,Priscila Alonso dos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600414
Resumo: Abstract The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.
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spelling Influence of different packaging on the storage of milk candy in tabletsdairy concentratestoragepackagingtabletsAbstract The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600414Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06920info:eu-repo/semantics/openAccessFURTADO,Diogo CunhaGARCIA,Lismaíra Gonçalves CaixetaPERES,Daiane SousaSILVA,Flávio Alves daSANTOS,Priscila Alonso doseng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600414Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of different packaging on the storage of milk candy in tablets
title Influence of different packaging on the storage of milk candy in tablets
spellingShingle Influence of different packaging on the storage of milk candy in tablets
FURTADO,Diogo Cunha
dairy concentrate
storage
packaging
tablets
title_short Influence of different packaging on the storage of milk candy in tablets
title_full Influence of different packaging on the storage of milk candy in tablets
title_fullStr Influence of different packaging on the storage of milk candy in tablets
title_full_unstemmed Influence of different packaging on the storage of milk candy in tablets
title_sort Influence of different packaging on the storage of milk candy in tablets
author FURTADO,Diogo Cunha
author_facet FURTADO,Diogo Cunha
GARCIA,Lismaíra Gonçalves Caixeta
PERES,Daiane Sousa
SILVA,Flávio Alves da
SANTOS,Priscila Alonso dos
author_role author
author2 GARCIA,Lismaíra Gonçalves Caixeta
PERES,Daiane Sousa
SILVA,Flávio Alves da
SANTOS,Priscila Alonso dos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv FURTADO,Diogo Cunha
GARCIA,Lismaíra Gonçalves Caixeta
PERES,Daiane Sousa
SILVA,Flávio Alves da
SANTOS,Priscila Alonso dos
dc.subject.por.fl_str_mv dairy concentrate
storage
packaging
tablets
topic dairy concentrate
storage
packaging
tablets
description Abstract The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600414
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600414
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.06920
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 suppl.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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