Quality of mooncakes as affected by oxigen absober and type of vegetable oil
1996
Thed, Swee Tee (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Faculty of Food Science and Technology. Dept. of Food Science) | Foo, Chi Ching
The inclusion of oxygen absorber packs with mooncakes in high gas barrier film package is an effective means to protect mooncakes from lipid oxidation and mould during storage. After 12 weeks of storage at 25 degree C, TBA values (micro moles malonaldehydes/kg sample) were in the range of 7.5-13.3 and 16.8-24.2 for samples packed with and without oxygen absorber, respectively. Mould was observed on 17 percent of samples packed with oxygen absorber had mould. Mooncakes containing red palm olein had the highest oxidative stability due to the high content of antioxidants naturally found in the olein. No significant differences (alpha=0.05) were noted among the overall acceptability of mooncakes prepared from different types of vegetable oil.
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