Effect of HPMC Addition and Modified Atmosphere Packaging on the Qualities of Chilled Pound Cake

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dc.contributor.authorNaratip Poonnakasem
dc.contributor.correspondenceN. Poonnakasem; Suan Dusit University, School of Culinary Arts, Bangkok, 295 Nakhon Ratchasima Rd., Dusit, 10300, Thailand; email: pomac116@hotmail.com
dc.date.accessioned2025-03-10T07:36:32Z
dc.date.available2025-03-10T07:36:32Z
dc.date.issued2017
dc.description.abstractThe 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. � 2017 Taylor & Francis.
dc.identifier.citationJournal of Culinary Science and Technology
dc.identifier.doi10.1080/15428052.2016.1204970
dc.identifier.issn15428052
dc.identifier.scopus2-s2.0-84978976188
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4946
dc.languageEnglish
dc.publisherTaylor and Francis Inc.
dc.rights.holderScopus
dc.subjectHydrocolloids
dc.subjectmodified atmosphere packaging
dc.subjectoxygen absorber
dc.subjectpound cake
dc.subjectstaling
dc.titleEffect of HPMC Addition and Modified Atmosphere Packaging on the Qualities of Chilled Pound Cake
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84978976188&doi=10.1080%2f15428052.2016.1204970&partnerID=40&md5=7bec8f7eba1b7ab1b778f86292908369
oaire.citation.endPage53
oaire.citation.issue1
oaire.citation.startPage43
oaire.citation.volume15
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