Abstract:
Coconut finger is a product made from coconut kernel and sugar which is more
susceptible to mold growth and rancidity development. Hence it has a very short shelflife;
it is restricted generally for one month. This research was conducted to investigate the
effect of potassium sorbate concentration and thickness of packaging material on the
shelflife of coconut fingers. Prepared coconut finger samples were treated with 0.20% and
0.27% Potassium sorbate levels separately. Each sample (30 g) of each level were packed
in Low-Density Polyethylene (LDPE) package with the dimensions of 15 cm length,15
cm width and thickness of 500 Gauge,600 Gauge and 700 Gauge, accordingly and stored
at 27 ℃ and 65% relative humidity along with a control. Samples were periodically
withdrawn to monitor changes in physical, chemical, and microbiological qualities.
According to chemical analysis, concerning peroxide value and free fatty acid values,
Potassium sorbate treated samples showed greater oxidative stability than the control
sample throughout the study. When considering microbial colony counts, potassium
sorbate treated samples showed less Total plate counts and yeast and mold counts than
control. Based on moisture contents potassium sorbate treated samples showed low
moisture contents than the control sample. Color measurements revealed that color of
potassium sorbate treated samples was better than control. This study concludes that there
is an effect of potassium sorbate and no effect from the gauge of polyethylene on the shelf
life of coconut fingers. According to the physical, chemical, microbiological, and
statistical results obtained, the best potassium sorbate level was 0.27% and according to
the cost analysis, the effective gauge of LDPE was 500-gauge.
Keywords: Coconut Fingers, Polyethylene gauge, Potassium sorbate, Shelflife
