Tag Archives: packaging

1023–1038 M. Gaworski, P.F. Borowski and M. Zajkowska
Attitudes of a group of young Polish consumers towards selected features of dairy products
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Attitudes of a group of young Polish consumers towards selected features of dairy products

M. Gaworski*, P.F. Borowski and M. Zajkowska

Warsaw University of Life Sciences, Institute of Mechanical Engineering, Department of Production Engineering, Nowoursynowska 166, PL02-787 Warsaw, Poland
*Correspondence: marek_gaworski@sggw.edu.pl

Abstract:

Consumer opinion surveys include key elements of improving the food market and assessing consumers’ approaches to current issues related to access to high-quality food. In the survey, which aimed to find out the opinions of young Polish consumers about dairy products, the focus was on issues related to the assessment of selected features of dairy products and their packaging, evaluation of regional products and innovations in dairy production. The methodology for assessing the significance of the features of dairy products and their packaging was based on the proposed feature significance index (FSI). In the carried out research, young respondents pointed to the importance of taste and quality of dairy products, and indicated the small role of packaging, determining the choice of products concerned. The ease of product identification based on packaging has gained the greatest importance among the assessed packaging features. Over two-thirds of respondents indicated that they did not pay attention to the biodegradability of dairy product packaging. When asked about regional dairy products, respondents paid most attention to their value resulting from natural methods of production without preservatives, and least to freshness. In the opinion of young consumers, access to regional products increases the certainty of using raw materials from a given region and facilitates the development of local agricultural business. A small percentage of young respondents showed knowledge of the idea of dairy production ‘from grass to glass’, which would indicate insufficient interest in innovative solutions in the dairy sector.

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1405-1416 Z. Kruma, R. Galoburda, L. Tomsone, I. Gramatina, S. Senhofa, E. Straumite, D. Klava, T. Kince, I. Cinkmanis, J. Zagorska and D. Kunkulberga
Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
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Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage

Z. Kruma*, R. Galoburda, L. Tomsone, I. Gramatina, S. Senhofa, E. Straumite, D. Klava, T. Kince, I. Cinkmanis, J. Zagorska and D. Kunkulberga

Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigas iela 22, LV-3004 Jelgava, Latvia
*Correspondence: zanda.kruma@llu.lv

Abstract:

The aim of current research was to assess the nutritional value of breakfast cereals containing germinated spring grain flakes and its changes after 6 month storage. Three types of breakfast cereals were prepared and packaged in two types of Standup pouches – Pap50g/Alu7/Pe60 (AL), Pap40g/PELD20/PE40 (PE). For the accelerated shelf life test the samples were stored at 35 ± 2 °C and dietary fibre, protein, fat, B-group vitamins, sugars, total phenol content and DPPH, ABTS+ radical scavenging activity were determined. Developed breakfast cereals have high nutritional value and all are high in fibre and thiamine. Additionally, sample S2 is source of protein, riboflavin, niacin, and S3 – is source of riboflavin and high in niacin. Comparing total phenolic content and antioxidant capacity of tested samples S3 showed the highest values. Storage and selected packaging influenced stability of nutrients, and for S1 and S2 AL showed better results whereas for S3 – PE.

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1064-1073 S. Senhofa, E. Straumite, M. Sabovics, D. Klava, R. Galoburda andT. Rakcejeva
The effect of packaging type on quality of cereal muesli during storage
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The effect of packaging type on quality of cereal muesli during storage

S. Senhofa*, E. Straumite, M. Sabovics, D. Klava, R. Galoburda andT. Rakcejeva

Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, Liela Street 2, LV 3001 Jelgava, Latvia *Correspondence: santa@musli.lv

Abstract:

Cereal-derived breakfast products (cereal flakes, bread, and muesli) are increasingly consumed because they are an important source of energy for adults and children. Shelf-life of foods is highly dependent on the permeability characteristics of the packaging materials, which emphasize the importance of packaging design. The aim of this study was to evaluate changes of physically-chemical, microbiological and sensory parametrs of cereal muesli with chocolate and apricots during storage. Samples of muesli with chocolate and apricots were packaged in 3 different types of packaging–paper bag, paper tubes and Doypack (stand-up pouches) and stored for 9 months (at 20 ± 2°C temperature and relative air humidity – 55 ± 3%). During the storage moisture content, water activity, total plate count of mesophilic aerobic and facultative anaerobic microorganisms (MAFAm), mould and yeast, volatile compounds and sensory quality were evaluated in analysed muesli samples. The lowest moisture content after 9 months storage was determined for muesli samples stored in paper bag. Total number of mesophilic aerobic facultative anaerobic microorganisms (MAFAm, mould and yeast) of muesli in all samples during storage slightly increased. After 9 months storage muesli with chocolate and apricots in the Doypack had the best sensory properties. In muesli with chocolate and apricots there were identified 18 volatile compounds. The results indicated that paper bags were the least suitable for packaging of cereal muesli with chocolate and apricot, because of essential quality changes of samples during their storage. The shelf-life of 9 months can be recommended for cereal muesli with chocolate and apricots packaged in paper tube or Doypack.

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