Consumer preferences and physical evaluation of shortbread stored in different packaging

Volume: 44, Issue: 5, Pages: 469 - 480
Published: Mar 20, 2020
Abstract
The work aimed to assess the quality of crackers and sponge, vanilla and butter biscuits stored for 28 days in an original packaging, plastic box (Polypropylene 0.2 mm), food film (HDPE 10 mm) and paper bag. Sensory tests did not prove influence of packaging on the product quality. The authors observed: water desorption for sponge biscuits (ca. 5%), water absorption of 0.06%–1.84% for other biscuits, hardness increase of 20% ÷ 40% for sponge...
Paper Details
Title
Consumer preferences and physical evaluation of shortbread stored in different packaging
Published Date
Mar 20, 2020
Volume
44
Issue
5
Pages
469 - 480
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