Effects of edible film coatings on shelf-life of mustafakemalpasa sweet, a cheese based dessert

Guldas M., AKPINAR BAYİZİT A., ÖZCAN T., YILMAZ ERSAN L.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.47, sa.5, ss.476-481, 2010 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 5
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1007/s13197-010-0081-6
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.476-481
  • Anahtar Kelimeler: Mustafakemalpasa sweet, Edible film, Shelf-life of bakery products, Coating, BAKERY PRODUCTS, WATER ACTIVITY, SPONGE CAKE, TEMPERATURE, GROWTH
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 degrees C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as kappa-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 +/- 1 degrees C). The shelf-life of sweet samples was determined by microbiological analyses, a(w), titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum a(w) values for the growth of mould and yeasts were 0.85. Coating with chitosan and kappa-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the a(w) value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.