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PROCESS DEVELOPMENT OF SHELF‐STABLE CHINESE STEAMED BUN
Author(s) -
LAOHASONGKRAM K.,
POONNAKASEM N.,
CHAIWANICHSIRI S.
Publication year - 2011
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2009.00531.x
Subject(s) - shelf life , food science , propionate , lactic acid , chemistry , glycerol , biochemistry , biology , bacteria , genetics
This research aims to develop a shelf‐stable Chinese steamed bun by using A w and pH as hurdle. The effects of adding glycerol and lactic acid on A w , pH and sensory qualities were studied. It was found that optimum condition is reached with the addition of 2.5% glycerol and 0.25% lactic acid, which could reduce A w and pH to 0.912 and 5.78, respectively. From shelf‐life study, the aerobic plate count, A w , and pH of control and hurdle‐treated products (HP) with different levels of calcium propionate (CaP), packed in polyvinylidene chloride pouches and stored at 30 ± 2C, were investigated. The HP without CaP can be stored for at least 16 days, similar to HP with CaP, and A w increased slightly while pH did not change. From textural measurement and sensory evaluation of HP without CaP compared with control sample, the shelf life of this product can be extended to 8 days.PRACTICAL APPLICATIONS The result from this study can be used to develop a safe and acceptable Chinese steamed bun by using hurdle technology, aiming to be shelf‐stable at ambient temperature. The archived research led to the benefit of industrial production for better distribution and marketing of this product.