Effect of ambient storage on the quality
of instant ginataang mais and ginisang
mais using different packaging material
Aiko Mara V. Tuazon
BSFT4
INTRODUCTION
Two
main functions of packaging: protection and
preservation from external contamination.
The
commonly used packaging materials for
dehydrated products: rigid containers like metal can,
semi-rigid packs like carton and flexible pouches.
Laminated
aluminum is usually used for high value
foods such as herbs, dried soups and spices because
of its expensive price.
Objectives
Evaluate the effect of different packaging materials on the quality of
instant ginataan mais and ginisang mais stored at ambient
temperature.
Evaluate the effect of packaging materials on the physico-chemical
properties (Moisture content, pH, water activity, viscosity, and FFA)
and microbial analysis of the product.
Assess the cooking qualities and sensory characteristics
(overall acceptability and just- aboutright of the packaging) of the
product using different packaging materials stored at ambient
temperature; and
Determine the total cost of the product using different packaging
materials.
Storage Study
Packed
samples and
sealed
Stored
Analyzed samples
Treatment Designation
Treatment
Product Ratio
T1
Instant ginataang mais
(50% glutinous rice:50%
white corn)
T2
Instant Ginisang Mais
Mean scores of moisture content of instant ginataang mais
Storage Days
Mean Average
Packaging Type
0
15
30
45
60
7.74
7.63
Laminated
aluminum foil
7.8
7.84 7.36
7.67a
bags
Polypropylene
bags
7.57a
7.85
7.98 6.98
7.47
*Means with different superscripts are significantly different (p < 0.05)
7.84
Mean scores of moisture content of instant ginisang mais
Storage Days
Mean Average
Packaging Type
0
15
30
45
60
5.25
5.37
6.95
7.72
7.96
Laminated
aluminum foil
6.65a
bags
Polypropylene
bags
6.45a
5.31
5.29
6.31
7.68
*Means with different superscripts are significantly different (p < 0.05)
7.67
Mean Scores of Water Activity of Instant Ginataang Mais
Storage Days
Mean Average
Packaging Type
0
15
30
45
60
Laminated
aluminum foil
0.269a
0.266
0.273
0.266
0.269
0.269
bags
Polypropylene
bags
0.268a
0.271
0.276
0.256
0.262
*Means with different superscripts are significantly different (p < 0.05)
0.275
Mean scores of water activity of instant ginisang mais
Storage Days
Mean
Average
Packaging Type
15
30
45
60
Laminated
aluminum foil
0.266a
0.223
0.26
0.278
0.276
0.284
bags
Polypropylene
bags
0.259a
0.242
0.234
0.262
0.275
*Means with different superscripts are significantly different (p < 0.05)
0.28
Mean scores of pH of Instant Ginataang Mais
Storage Days
Mean Average
Packaging Type
0
15
30
45
60
Laminated
aluminum foil
6.33a
6.28
6.3
7.66
5.7
5.73
bags
Polypropylene
bags
6.43a
6.89
6.27
7.58
5.68
*Means with different superscripts are significantly different (p < 0.05)
5.75
Table 6 Mean scores of pH of instant ginisang mais
Storage Days
Mean
Average
Packaging Type
15
30
45
60
Laminated
aluminum foil
6.79a
5.69
5.68
7.11
7.12
8.36
bags
Polypropylene
bags
6.8a
5.69
5.75
7.15
7.05
*Means with different superscripts are significantly different (p < 0.05)
8.36
%Free Fatty Acid
0.45%
0.40%
0.35%
0.30%
0.25%
0.20%
0.40%
0.40%
0.40%
0.40%
0.40%
0.40%
0.40%
0.40%
0.40%
0.40%
0.15%
0.10%
0.05%
0.00%
0 days
15 days
30 days
Ginataang mais
45 days
Ginisang mais
Figure1. Effect of packaging material in the %FFA of Instant ginataang mais
and ginisang mais in laminated aluminum foil bags
60 days
%Free Fatty Acid
0.45%
0.40%
0.35%
0.30%
0.25%
0.20%
0.40%
0.40%
0.40%
0.40%
0.40%
0.15%
0.10%
0.05%
0.00%
0 days
15 days
30 days
Ginataang mais
45 days
60 days
Ginisang mais
Figure 2. Effect of packaging material in the %FFA of instant ginataang mais and ginisang mais
in Polypropylene Bag
Table7. Mean scores of viscosity (cP) of instant ginataang mais during the 60 days storage
Product
Packaging
Storage days
Mean
Average
15
30
45
60
60.01
39.35
52.11
38.90
62.85
50.64a
Polypropylene 47.39
bags
64.98
49.36
60.00
36.89
52.08a
Ginataang
laminated
Mais
aluminum foil
bags
*Means with same superscripts do not differ significantly (p < 0.05).
an score of viscosity (cP) of Instant ginisang mais during the 60Product
Ginisang
Mais
Packaging
Storage days
Mean Average
15
30
45
60
laminated
aluminum
foil bags
12.55
62.65
21.76
25.55
59.60
36.42a
Polypropyle
ne bags
17.90
33.98
37.96
46.78
41.92
35.71a
*Means with same superscripts do not differ significantly (p < 0.05).
Table9. Microbial count of instant ginataang mais and ginisang mais packed in laminated aluminum
foil bags and Polypropylene bags
Product
Packaging
Storage Days
Initial
Instant
ginataang
mais
10
15
25
Polypropylen
e bags
<250 EAPC
laminated
aluminum
foil bags
<250 EAPC
Polypropylen
Instant
e bags
ginisang mais
laminated
aluminum
foil bags
* EAPC Estimated Aerobic Plate Count
<250 EAPC
<250 EAPC
30
45
60
Table10. Mean overall opinion in liking of instant ginisang mais
Packaging Type
Storage Days
15
30
Mean Average
45
60
laminated
5.40a
aluminum foil
bags
5.42
5.34
5.36
5.40
5.48
Polypropylene
bags
5.16
5.10
5.14
5.08
5.14
Means having similar letters were not significantly different at 5% level of difference
5.12a
Table11. Mean overall opinion in liking of instant ginataang mais
Packaging Type
Storage Days
Mean Average
15
30
45
60
7.04
6.98
6.90
6.92
7.06
6.78
6.82
6.78
6.78
7.04
laminated
aluminum foil
bags
6.98a
Polypropylene
bags
Means having similar letters were not significantly different at 5% level of difference
6.84b
Table16. Purchase intention for instant ginisang mais packed in laminated aluminum foil bags and Polypropylene bags
Packaging
Storage
Mean
type
average
45
60
15
Days
30
Laminated
aluminum foil
bags
2.60
2.60
2.62
2.58
2.64
2.61a
Polypropylen
e bags
2.46
2.46
2.44
2.46
2.46
2.46a
Table17. Purchase intention for instant ginataang mais packed in laminated aluminum foil bags and Polypropylene bag
Packaging
type
0
15
Storage
Days
30
Mean
average
Laminated
aluminum foil
bags
3.90
3.88
3.94
3.96
3.94
3.92a
Polypropylene
bags
3.70
3.74
3.74
3.76
3.74
3.74b
45
60
Conclusion
1. The two packaging materials have no significant
effects on the physic-chemical properties, microbial
count and cooking qualities of the product.
2. Products packed in laminated aluminum foil bag
have higher overall acceptability; all sensory
attributes of ginataang mais have just-about right
rating and all sensory attributes of ginisang mais
except undesirable taste and aroma have just-aboutright rating.
RECOMMENDATION
The researchers recommended to change the processing method of
ginisang mais to prevent the strong undesirable taste and undesirable aroma
perceived by the panelists.
