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Naratip Poonnakasem 《Journal of Culinary Science & Technology》2017,15(1):43-53
The objective of this research was to study the effects of hydroxypropyl-methylcellulose (HPMC) and modified atmosphere packaging (MAP) with an oxygen absorber on the physical, microbiological, and sensory qualities of chilled pound cake. Results demonstrated that 0.5% HPMC could retard the rate of change in firmness, increase moisture content, and increase hedonic scores of the pound cake. However, the addition of HPMC at 1.0 and 1.5% increased rate of change in firmness. The microbiological analysis showed that the chilled pound cake could be stored for 3 weeks with 0.5% HPMC addition and 6 weeks with combination of 0.5% HPMC addition and MAP. 相似文献
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