Evaluation of packaging on the quality and conservation of cassava chips

The type of packaging is of great importance for the shelf life of a foodstuff. Polymers have been widely used in the production of food packaging, as they have a number of advantages such as: lower procurement and production costs, greater flexibility, diversity of materials, asepsis, formats, structures and barrier properties. The contribution of this work is to evaluate the quality and conservation characteristics of cassava chips, packed in different packaging (simple transparent PE structure, multilayer structure of transparent PET with aluminum foil and transparent PE and the multilayer structure composed of transparent BOPP with transparent PE), during 45 days of storage. The quality of the fresh and processed product was assessed using physicochemical analyses (moisture, pH, soluble solids, titratable acidity and lipids) and sensory characteristics (color, aroma, texture and taste). The results showed that the time factor had a significant influence (p<0.05) on the degradation of aroma and flavor at 45 days; acidity and lipids at 15 days for the packaging (transparent PE). The sensory analysis of the soap.

Autorentext

Graduated in Food Engineering from the Federal University of Mato Grosso. Master's degree in food science and technology from the Federal Institute of Education, Science and Technology of Mato Grosso. Specialized in Engineering and Work Safety at FAUC.