EVALUATING ALTERNATIVE PACKAGING ON SHELF LIFE AND QUALITY OF WHOLE WHEAT BREAD

Abstract

This study evaluates the shelf life of whole wheat bread and identifies optimal packaging materials based on product quality and consumer acceptance. The research compared two packaging variants: polyethylene terephthalate (PET) bags laminated with kraft paper and injected polypropylene (IPP) bags, storing the bread at 25 °C for seven days. Product quality evaluations involved physical, chemical, and microbiological analyses, while consumer acceptance was measured through a survey of 100 general consumers. The findings indicate that IPP packaging retained moisture more effectively, maintaining a softer, more elastic crumb structure, while PET packaging showed superior microbial control. After seven days, microbial counts in both packaging types remained within safety limits, with no pathogenic contamination detected, though lipid oxidation progressively increased over time. Crucially, the consumer survey revealed a strong preference for PET bags laminated with kraft paper because of their visual appeal, clear labeling, and appropriate sizing. Ultimately, this study concludes that PET packaging provides the optimal balance of microbial safety, quality preservation, and consumer satisfaction for whole wheat bread, supporting enhanced marketability and product longevity.