Shelf-life Extension of Chinese pie (Tao Sor)
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Abstract
Tao Sor, sweet bean crust filling product, is a dessert that has a short shelf life with the problem that its texture can change from the original until it is not acceptable to consumers. The purpose of this research
was to study the cofactor between storage time and packaging conditions of Tao Sor in polypropylene
(PP) film plastic pouches. The samples were contained in the packages in 2 conditions; normal atmospheric packaging and placing a desiccant inside. After storing at room temperature (29 ± 2°C), the study was found that the cofactor between the storage time and the two packing conditions significantly influenced (p <0.05) the hardness, springiness, cohesiveness, water activity (aw), and moisture content. However, the samples placing desiccant showed fewer changes in all values mentioned above than the samples contained in atmospheric packaging. It was therefore concluded that the suitable packing condition for the sweet bean crust filling product or Tao Sor was packing in a plastic bag made of polypropylene (PP) film with a desiccant inside. The product had a shelf life of 18 days at room temperature and the quality was still within the standard (Thai Community Product Standard, 115/2012). The result of this study can be applied to baked
food products or further commercialized.
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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