Process Development and Shelf Life Extension of Thai Custard Bread

Abstract

The objectives of this research were to develop the process and extend shelf life of Thai custard bread using glycerol as humectants to reduce water activity (aw). The glycerol and fructose were incorporated at 0,3 and 6% level of custard cream filling and only the glycerol was used at 0, 3 and 6% level of bread flour for Thai custard bread making. Their effects on water activity (aw) and the sensory quality (color, flavor, texture,and overall liking score) were studied. The experimental design was randomized complete block design;RCBD. The method of sensory evaluation was based on the nine-point hedonic scale by 15 trained panelists and the data obtained were analyzed statistically using the analysis of variance (ANOVA) technique. The effect of incorporation of glycerol and fructose to custard cream filling at 6% level had the lowest water activity (0.85) and had the maximum overall liking score (7.28). The optimum condition of bread was 3% glycerol which reduced water activity (0.83). The sensory quality scores of color, flavor, texture and overall liking score were at 6.85, 7.26, 7.55 and 7.65 respectively. The custard cream filling was combined with bread and stored under different temperature such as ambient temperature conditions (25oC) and refrigerated temperature of 4oC. It was found that the shelf life of Thai custard bread which stored under ambient conditions could last for 3 days. The shelf life of samples stored under refrigerator temperature of 4oC was able to last for 6 days based on water activity (0.85), and the sensory quality scores through color, flavor, texture and overall liking score at 7.45, 6.40, 6.50 and 6.45 respectively.