Study on Shelf life of Dried Chili Paste Added with Hawm Gra Dang Ngah Rice Bar

Authors

  • Kamontip Kamontip Department of Halal Culinary, Faculty of Science Technology and Agriculture, Yala Rajabhat University ,
  • Jariya Sukjantra Department of Food Science and Technology, Faculty of Science Technology and Agriculture, Yala Rajabhat University,
  • Suraida Ma Local Promotion and Development Center, Yala Rajabhat University,
  • Nurma Seedeh Local Promotion and Development Center, Yala Rajabhat University,

Keywords:

Hawm Gra Dang Ngah Rice, cereal bar, packaging, LLDPE, aluminum laminate bags

Abstract

Cereal bars are ready-to-eat food products consisting of solid grains and other liquid ingredients. Most of the deterioration is caused by the surrounding environmental factors such as oxygen and moisture,  resulting in the product’s change in texture and rancidity. The objective of the study on the shelf life of Hawm Gra Dang Ngah Rice Bar was to study the effect of using two different package types, namely, linear low-density polyethylene (LLDPE) plastic bags and aluminum laminate bags (AL) stored at room temperature (29±2 degrees Celsius) for 12 weeks. The results indicated that the correlation between the storage periods and the package types had a statistically significant (p<0.05) effect on the physical, chemical, microbiological, and sensory qualities of the Hawm Gra Dang Ngah Rice Bar product. Hawm Gra Dang Ngah Rice Bar packed in LLDPE plastic bags had changes in physical (L* a* b* values and texture), chemical (aw values, moisture content, and TBA values), and microbiological qualites (total microbial counts and fungi) including the sensory acceptance greater than the other packed in AL bags. Therefore, it could be concluded that the appropriate packaging of Hawm Gra Dang Ngah Rice Bar was aluminum laminate bags. After storing for 12 weeks, the products kept in aforementioned condition had the aw, % moisture and TBA contents of 0.40±0.01, 3.41±0.23 and 2.11±0.23 mg MDA/kg sample respectively. Total plate count (9.0×102 CFU/g) and mold (5.5×101 CFU/g) had met Community Product Standard (902/2016). Moreover, the results found in this research can be applied to cereal bar products and further developed commercially.

Author Biographies

Kamontip Kamontip, Department of Halal Culinary, Faculty of Science Technology and Agriculture, Yala Rajabhat University ,

Yala 95000, Thailand.

Jariya Sukjantra, Department of Food Science and Technology, Faculty of Science Technology and Agriculture, Yala Rajabhat University,

Yala 95000, Thailand.

Suraida Ma, Local Promotion and Development Center, Yala Rajabhat University,

Yala 95000, Thailand.

Nurma Seedeh, Local Promotion and Development Center, Yala Rajabhat University,

Yala 95000, Thailand.

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Published

2023-08-25

How to Cite

Kamontip, K., Sukjantra, J. ., Ma, S., & Seedeh, N. (2023). Study on Shelf life of Dried Chili Paste Added with Hawm Gra Dang Ngah Rice Bar. Recent Science and Technology, 15(2), 332–347. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/253414

Issue

Vol. 15 No. 2 (2023): ๋May- August 2023

Section

Research Article

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