The Effect of Packaging Types on The Organoleptic Properties of Instant Ganyong Yellow Rice

DOI

10.2991/iconhomecs-17.2018.36How to use a DOI?

Keywords

Instant gayong yellow rice, al foil, nylon, OPP-VMOPP, organoleptic properties

Abstract

The effect of packaging types: aluminium foil (Al foil), nylon, and oriented polypropylene combined with vacuum metallized oriented polypropylene (OPP-VMOPP) on the organoleptic properties of instant ganyong yellow rice was analyzed. The results showed that the type of packaging produced different effects on the organoleptic properties during 12 weeks of storage (color, shape, and aroma), as well as in preferences of consumers. It was reported that the best packaging for instant ganyong yellow rice was aluminium foil.The effect of packaging types: aluminium foil (Al foil), nylon, and oriented polypropylene combined with vacuum metallized oriented polypropylene (OPP-VMOPP) on the organoleptic properties of instant ganyong yellow rice was analyzed. The results showed that the type of packaging produced different effects on the organoleptic properties during 12 weeks of storage (color, shape, and aroma), as well as in preferences of consumers. It was reported that the best packaging for instant ganyong yellow rice was aluminium foil.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Lilis Sulandari
AU  - Lucia Tri Pangesthi
PY  - 2017/09
DA  - 2017/09
TI  - The Effect of Packaging Types on The Organoleptic Properties of Instant Ganyong Yellow Rice
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 150
EP  - 155
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.36
DO  - 10.2991/iconhomecs-17.2018.36
ID  - Sulandari2017/09
ER  -