Influence of different packaging on the storage of milk candy in tablets

Diogo Cunha Furtado,Lismaíra Gonçalves Caixeta Garcia,Priscila Alonso Dos Santos,Daiane Sousa Peres,Flávio Alves Da Silva

doi:10.1590/fst.06920

Diogo Cunha Furtado, Lismaíra Gonçalves Caixeta Garcia + Show 3 more

Open Access

https://doi.org/10.1590/fst.06920

Copy DOI

Abstract

The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.

Highlights

Milk is a typical product of South America, mainly in Argentina, Brazil (Silva et al, 2015) and Uruguay, and is present in Chile, Paraguay and Bolivia (Zalazar & Perotti, 2011)
In view of the above, the objective of this study was to determine the physico-chemical, microbiological, colour and texture characteristics of sweet milk samples in tablets stored in three different materials (Styrofoam trays with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD)) were analysed during 0, 45, 90, 135 and 180 days of storage
All the packages and storage times tested were efficient for maintaining the physical-chemical parameters of the milk candy in tablets within the standards required by Ministerial Order No 354 of September 4, 1997, of the Ministry of Agriculture, Livestock and Food Supply (Brasil, 1997), which establishes the identity and quality standard (PIQ) for milk candy

Summary

Introduction

Milk is a typical product of South America, mainly in Argentina, Brazil (Silva et al, 2015) and Uruguay, and is present in Chile, Paraguay and Bolivia (Zalazar & Perotti, 2011). Sucrose is a mandatory ingredient; up to 30 kg can be added for every 100 litres of milk, and up to 40% (m/m) can be substituted for mono- and disaccharides (Brasil, 1997) It is perceived a great importance of dairy products, especially milk candy, for the national market (Jacob et al, 2018). In Brazil, the production of milk candy is very varied, which can vary from artisanal manufacture to large scale industrial production; and it is a product found throughout the country This diversity often implies a lack of uniformity and standardization (Jacob et al, 2018), generating great variability in the physical-chemical and sensorial characteristics of the sweets, constituting a barrier to the European and North American market (Perrone, 2007; Gaze et al, 2015)

Objectives

Methods

Results

Conclusion