Effect of polyols and chitosan on shelf-life extension of Thai taro custard

Uthaisan, C.; Chalermnon, N.; Tongsumrith, T.; Suwannaphan, S.; Tongchin, P.

Effect of polyols and chitosan on shelf-life extension of Thai taro custard

2020

Uthaisan, C. | Chalermnon, N. | Tongsumrith, T. | Suwannaphan, S. | Tongchin, P.

Taro custard is a popular dessert in Thailand, but it is highly perishable. The effects of adding polyols (glycerol, xylitol, and sorbitol) in combination with chitosan (0.01 and 0.05%) were assessed on changes in quality and shelf-life extension of Thai taro custard stored at refrigerated condition of 2 - 4°C. Results indicated that xylitol was an effective additive in reducing the water activity (aw) value of the custards, with reduction in number of total plate count and increased shelf-life of the products. The incorporation of chitosan and polyols led to stability of L* and b* values, and retarded decrease in adhesiveness during storage. A combination of xylitol (60%) and chitosan (0.05%) (X60C0.05 recipe) was the most effective blend additive for improving qualities of the custards including sensory attributes and shelf-life extension. The X60C0.05 recipe gave a longer shelf-life (49 d) than the control (C recipe, 3 d). The use of a blended additive comprising 60% xylitol and 0.05% chitosan showed potential to be an alternative for shelf-life extension of Thai taro custard, with acceptable sensorial quality instead of using preservatives.

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