TY - JOUR
T1 - The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products
AU - Byun, Youngjae
AU - Hong, Seung In
AU - Mangalassary, Sunil
AU - Bae, Ho Jae
AU - Cooksey, Kay
AU - Park, Hyun Jin
AU - Whiteside, Scott
N1 - Funding Information:
The authors thank to Liz Halpin for her excellent technical support and to the Sonoco Product Company for its financial support of this research.
Copyright:
Copyright 2010 Elsevier B.V., All rights reserved.
PY - 2010/7
Y1 - 2010/7
N2 - The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat (RTE) rice products was investigated. Two different retort pouch structures were used: the organic material coated retort pouch (ORG), organic material coated polyethylene terephthalate (PET)/biaxially oriented nylon (BON)/cast polypropylene (CPP); the inorganic material coated retort pouch (IND), aluminum oxide coated PET/BON/CPP. Two specific cooked rice products, plain and chicken-flavored cooked rice, were utilized for the comparison. For quantitative analysis, moisture content and lightness of the rice products were measured. The moisture content of both the plain and chicken-flavored rice packed in either pouch decreased slightly during the 12 week storage time after retort processing. However, there were no significant differences in quantitative analysis between the ORG and IND for both the plain and chicken-flavored cooked rice. A simple paired comparison test was used to evaluate the sensory characteristics of rice products. Overall, there were no significant sensory differences between the ORG and IND for both the plain and the chicken-flavored cooked rice. These results demonstrated that the newly developed ORG can be used as a retort pouch material for RTE rice products.
AB - The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat (RTE) rice products was investigated. Two different retort pouch structures were used: the organic material coated retort pouch (ORG), organic material coated polyethylene terephthalate (PET)/biaxially oriented nylon (BON)/cast polypropylene (CPP); the inorganic material coated retort pouch (IND), aluminum oxide coated PET/BON/CPP. Two specific cooked rice products, plain and chicken-flavored cooked rice, were utilized for the comparison. For quantitative analysis, moisture content and lightness of the rice products were measured. The moisture content of both the plain and chicken-flavored rice packed in either pouch decreased slightly during the 12 week storage time after retort processing. However, there were no significant differences in quantitative analysis between the ORG and IND for both the plain and chicken-flavored cooked rice. A simple paired comparison test was used to evaluate the sensory characteristics of rice products. Overall, there were no significant sensory differences between the ORG and IND for both the plain and the chicken-flavored cooked rice. These results demonstrated that the newly developed ORG can be used as a retort pouch material for RTE rice products.
KW - Inorganic material coated pouch
KW - Organic material coated pouch
KW - Retort pouch
KW - Rice
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U2 - 10.1016/j.lwt.2010.01.009
DO - 10.1016/j.lwt.2010.01.009
M3 - Article
AN - SCOPUS:77949571580
VL - 43
SP - 862
EP - 866
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 6
ER -