Naratip Poonnakasem2025-03-102025-03-102017Journal of Culinary Science and Technology1542805210.1080/15428052.2016.12049702-s2.0-84978976188https://repository.dusit.ac.th//handle/123456789/4946The 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.Hydrocolloidsmodified atmosphere packagingoxygen absorberpound cakestalingArticleScopus