Packaging and shelf-life studies of coconut biscuits

A. Jainudin and M. Hasnah

Abstract

Coconut biscuits were packed both as singie pieces and as 10-piece family packs. Pouches of 9 cm x 9 cm made from OPP/Q5/VMCP, OPP/PE and PP (0'04 mm thickness) were used for the single packs while gusseted bags made from OPP/CPP were used for rhe family packs. These were compared with PP pouches of 0.07 mm thickness (producer's pack). Paper/PE/A1/PE in unit package form was used as a control. All packs were heat-sealed except the PP 0.07 mm pouches. The ends were folded several times and stapled. Shelf-life was determined both organoleptically and estimated by calculation. The changes in quality during slorage were monitored by measuring changes in moisture content and rancidity (as measured by peroxide value and free fatty acids). The results indicated that PP 0.04M mm and OPP/PE were only suitable up to 60 days of storage at 25 ± 3 .ºC and 60-80% relative humidity while OPP/Q5/VMCP gave a stolage life of about 115 days. The family packs of OPP/CPP gave a storage life of more than 145 days compared with 126 days for PP 0.07 mm.

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