Storage quality assessment of a sheet snack produced from liang leaves (Gnetum gnemon var. tenerum)

Main Article Content

Supachai Pisuchpen
Worapong Usawakesmanee
Sunisa Siripongvutikorn
Nicha Khatcharin
Chanonkarn Rujirapong

Keywords

antioxidant, liang leaf, packaging material, shelf life, vegetable sheet snack

Abstract

This study investigates a novel leaf sheet snack from liang, an indigenous vegetable in Southern Thailand. The prepared snack has high protein, fiber, calcium, and vitamins A and B2. Storage conditions and packaging impact its shelf life. Based on the calculation, laminated aluminum foil extended shelf life to 1 year at 30°C and relative humidity (RH) of 60%. Moisture absorption during storage led to physicochemical changes, including reduced vitamin content, while total polyphenols, flavonoids, and antioxidant activity remained stable. Microbiological quality was acceptable over a period of 12 weeks but high RH during storage deteriorated sensory attributes. Liang leaves showed promise of being a functional food ingredient.

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