Packaging and shelf life of high fibre high protein coconut-oat snack

A. Noor Azizah, H.A. Hasimah, M. Razali, M.Y. Rafiah Hasanah and A. Mohd. Zuki

Abstract

Freshly processed coconut-oat snack was packed in two types of packaging material. The unprinted pouches of 12.5 cm x 11.5 cm were made of OPP/PP with thickness of 20 μ:40 μ and OPP/Al/PP with thickness of 20 μ:7 μ:50 μ. Each pouch was filled with four pieces of snack of approximately 40 g of total weight and was heat-sealed. Samples were stored at 28 ± 5 °C with relative humidity of 70–80%. Shelf life studies and quality changes during storage were determined by using organoleptic, chemical analysis, microbiological tests and sorption isotherm methods. The OPP/Al/PP was suitable to be used for storage of coconut-oat snack for 6 months compared to OPP/PP, which could only keep the product for less than 4 months.

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