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Abstract
Pia cake is a popular product in South Vietnam. However its sheftlife is quite short. The aim of this research is prolonging the shelflife of pia cake for extenting its commercial market. In this paper, the evolution of some characteristics of pia cake during post-production period was examined. Increase in moisture and peroxyde value of pia cake during the storage affected to the product shelflife. Different methods for prolonging sheftlife of pia cake were tested and compared such as lowering water activity of pia cake, using different antimicrobial additives or suitable packaging. The shelflife of pia cake was prolonged from 7 to 30 days if the moistures of the cake envelop and noyau were 14-15% and 24-25% respectively and the potassium sorbate (0,2% mass) was used.
Issue: Vol 8 No 6 (2005)
Page No.: 18-24
Published: Jun 30, 2005
Section: Article
DOI: https://doi.org/10.32508/stdj.v8i6.3002
Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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