Kesan pembungkusan dan tempoh penyimpanan beku terhadap mutu kuih pau

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Parent Category: 1991

W. Mohd. Ariff, I. Zaidah, M. K. Foo, I' Khatijah, M. Hasnah dan M. Rokiah

Abstract

The bun locally known as 'kuih pau' was stored at -24 °C for 6 months, in steamed and unsteamed forms. The steamed buns were packed in oriented polypropylene laminated with polypropylene (OPP/PP) 20:40 μ thick and in polyethylene (PE) 40 μ thick, which were inserted into a box (250 g/m2) as a secondary package.The unsteamed buns were packed in OPP/PP 20:40 μ thick and inserted into a box (250 g/m2). The quality of resteamed buns were evaluated organoleptically and mechanically after certain priods of storage. Microbiological teste were conducted at 0 day and at the end of storage. The steamed bun packed in OPP/PP and PE with the box as a secondary package can be stored for 6 months at -24 °C.

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