Abstract
The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Films were developed from corn starch and a functional polysaccharide (FP) from amylose (AM), methylcellulose (MC), and hydroxypropylmethylcellulose (HPMC), using a casting technique. Pouches were stored inside a secondary package (plastic jar) under ambient condition for 90 days. Sensory attributes of the stored food samples were evaluated (tea in liquor form) and the scores analysed by fuzzy logic. Results were compared with similarly stored foods but using market available poly-pouches as packaging material. For tea and tastemaker in general, the relative importance of the sensory attributes under consideration was assessed as: aroma (Highly important) >taste (Highly important)>colour (Highly important) > strength (Important) for tea, and taste (Highly important)>aroma (Highly important)>colour (Important)>appearance (Important) for tastemaker. Among the three films that were developed, the highly important sensory attributes of aroma and taste were maintained as ‘Very good’ when the foods were packed in starch–HPMC/AM film. When the products were packed in market-available poly-pouches they exhibited similar attributes. With the exception of ‘Very good’ maintenance of the colour of tastemaker by the commercial pouch, irrespective of film and food, the colour and strength/appearance were retained in the ‘Good’-‘Satisfactory’ range. The overall sensory score of tea was also maintained as ‘Very good’ in starch-HPMC film.
Highlights
Aroma compounds are small organic molecules, for example alcohols, esters, aldehydes, ketones, alkenes, pyridines, etc., having high saturated vapour pressure and are generally hydrophobic (Hambleton, Debeaufort, Bonnotte, & Voilley, 2009; Boonsong, Laohakunjit, Kerdchoechuen, &Tusvil, 2009)
Several analytical studies have reported permeability of aroma compounds through films prepared from methylcellulose (Debeaufort & Voilley, 1994, 1995; Debeaufort, Tesson, & Voilley, 1995; Quezada Gallo, Debeaufort, & Voilley, 1999), purified starches from potato (Yilmaz, Jongboom, Feil, van Dijk, & Hennink, 2004) and cassava (Boonsong et al, 2009), hydroxypropylated maize starch (Sereno, Hill, Taylor, Mitchell, & Davies, 2009), a mixture of iota carrageenan and sodium alginate (Fabra et al, 2008), and sodium caseinate (Fabra, Hambleton, Talens, Debeaufort, & Chiralt, 2011)
Shin, and Song (2011) compared the sensory scores of strawberry pouched in direct contact with a film prepared from rapeseed protein and gelatin along with grape seed extract as an antimicrobial agent, and strawberry packed in polyethylene terephthalate (PET) boxes
Summary
Aroma compounds are small organic molecules, for example alcohols, esters, aldehydes, ketones, alkenes, pyridines, etc., having high saturated vapour pressure and are generally hydrophobic (Hambleton, Debeaufort, Bonnotte, & Voilley, 2009; Boonsong, Laohakunjit, Kerdchoechuen, &Tusvil, 2009). Several analytical studies have reported permeability of aroma compounds through films prepared from methylcellulose (Debeaufort & Voilley, 1994, 1995; Debeaufort, Tesson, & Voilley, 1995; Quezada Gallo, Debeaufort, & Voilley, 1999), purified starches from potato (Yilmaz, Jongboom, Feil, van Dijk, & Hennink, 2004) and cassava (Boonsong et al, 2009), hydroxypropylated maize starch (Sereno, Hill, Taylor, Mitchell, & Davies, 2009), a mixture of iota carrageenan and sodium alginate (Fabra et al, 2008), and sodium caseinate (Fabra, Hambleton, Talens, Debeaufort, & Chiralt, 2011). The present work was aimed at ranking sensory attributes of some selected aromatic foods packed in self-supporting films prepared from corn starch
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
