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

Uthaisan C., . and Chalermnon N., . and Tongsumrith T., . and Suwannaphan S., . and Tongchin P., . Effect of polyols and chitosan on shelf-life extension of Thai taro custard. pp. 951-962. ISSN 22317546

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 - 4C. 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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(05)%202020/DONE%2...

Abstract

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 - 4C. 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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Item Type:	Article
AGROVOC Term:	Desserts
AGROVOC Term:	Polyols
AGROVOC Term:	Chitosan
AGROVOC Term:	food storage
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Organoleptic properties
AGROVOC Term:	Bacterial counting
AGROVOC Term:	Water activity
AGROVOC Term:	Stability
AGROVOC Term:	Xylitol
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9412

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