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.