The effect of packaging type and storage temperature on the chemical and sensory properties of corn getas

Abstract

Corn getas is a popular traditional fried maize snack widely consumed among society. The high content of fat present in corn getas makes it susceptible to quality degradation during storage period. Quality degradation of corn getas occurs due to oxidation and hydrolysis reaction of fat which can cause rancidity in the product. Therefore, this product requires the appropriate of packaging and storage temperature to prevent corn getas from quality degradation. The purposes of this research are: 1) to study the appropriate packaging to the chemical and sensory characteristic of corn getas during storage period; 2) to study the appropriate of storage temperature to the chemical and sensory characteristic of corn getas during storage; 3) to determine the best treatment combination of packaging and storage temperature during storage. The method used in this research is a split plot design with complete randomized design as its basic design that arranged in a factorial with the 16 combinations of treatment and repeated 2 times to obtain 32 unit's experiments. Factors tested in this research are storage period (S) as main plot, consists of 1 month (S1), 2 month (S2), 3 month (S3) and 4 month (S4), types of packaging (K) as sub plot, consists of aluminum foil (K1) and nylon plastic (K2) also storage temperature as sub plot (T) consists of 27– 30°C (T1) and 38– 40°C (T2). Chemical characteristics were tested on corn getas are moisture content, free fatty acid, and peroxide value, while the sensory characteristics were tested are color, odor, texture, flavor and preference. The results showed that aluminum foil packaging is better packaging material compared with nylon plastic packaging to preserve chemical and sensory quality of corn getas. Corn getas stored at 27– 30°C had better chemical and sensory quality compared with corn getas that stored at temperature 38 – 40°C. The best treatment combination in this research is corn getas using aluminum foil packaging and stored at temperature 27– 30°C on 1 month storage period (S1K1T1) have moisture content 4.5 %; free fatty acid value 0.2 %; peroxide value 18.403 meqO2/kg and sensory characteristics of corn getas are light brown color (3.85); rancid smell slightly (4.73); crispy texture slightly (4.133); tasty flavor slightly (4.6); and like slightly (4.56).