A Study on Shelf-life Storage of Riceberry Muffin Product by Using Hydrocolloid

Abstract

The objective of this research is to study the shelf life of the variable CMC (Carboxy Methyl Cellulose) and carrageenan in rice berry muffin. Using the formula that is accepted by consumers, the formula added with 2 grams of CMC and 1 grams of carrageenan is compared to the formula, without the addition of hydrocolloids. After keeping in room temperature the products for 6 days, it was found that the muffin rice berry formulas without the addition of hydrocolloid compared with the formulas added with 2 grams of CMC and 1 grams of carrageenan were different in appearance, total yeast and mold. The hardness and Water Activity (aw) were significantly different (p <0.05).