Development of Packages for Ready-to-Eat Chili Paste Products

Abstract

The aim of this research was to investigate the appropriate packages for ready-to-eat chilli paste products. It was found that the 72% of consumers were interested in a single-meal chilli paste package as a result of convenient consumption. The appropriate package found in the market was a retort pouch of size 10 cm × 16 cm, resistant to ≥ 100 °C. Two types of chilli pastes, Nampriksawan-Oyster and Bilimbing, were hermetically vacuum-packed at 7 gram and 15 g, respectively, into the retort pouches, and steamed at 100 °C for 30 min. Through the storage of 12 weeks at room temperature, quality analysis revealed that there were no significant changes in color, odor, taste and texture of both Nampriksawan-Oyster and Bilimbing chilli pastes. The aw values were between 0.88-0.89 and 0.84-0.86, respectively. The pH values were between 5.95-6.08 and 4.43-4.51; the moisture contents were 40.37-42.53% and 28.33-32.33%, respectively. Total microorganisms were found < 100 CFU/g, yeasts and molds < 10 CFU/g and E. coli < 3 MPN/g. The shelf-life of both chilli pastes was therefore at least 12 weeks. The sticker labels were graphic designed for the retort pouch and the paper bag. The results showed that most consumers were pleasant in terms of graphic design and packing structure at the high and the highest levels, respectively.