Effect of freezing rate and thawing method on the quality of frozen Kanom Chun
2011
Kasirin Batpho(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Tanyaluk Sroythong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Sanguansri Charoenrein(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
Kanom Chun, one of favorite Thai desserts, has a short shelf-life. Freezing is a potential method for extending its storage. The objective of this study was to investigate the effect of freezing rate and thawing method on the quality of frozen Kanom Chun. The fresh Kanom Chun was prepared and frozen using two different freezing rates: fast freezing at 4.08 deg C/min and slow freezing at 0.20 deg C/min. Frozen Kanom Chun were thawed at room temperature or in hot water at 80 deg C and 90 deg C. Hardness of thawed samples was analyzed by Texture Analyzer. The result showed that slow frozen Kanom Chun was significantly harder than fast frozen one (p LT=0.05). Sensory evaluation also showed that fast frozen Kanom Chun obtained higher preference scores in all attributes than those with slow freezing. Thawing in hot water at 80 deg C and 90 deg C gave a better results than thawing at room temperature because high temperature and short time treatment assisted frozen Kanom Chun to return to normal fresh state. In addition no syneresis was found in all freeze-thaw samples probably due to medium moisture content and relatively high sugar content which help reduce starch retrogradation.
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