Development of sterilized durian cake roll
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Abstract
The development of durian cake roll was investigated by using a sterilization process for extending its shelf life. The first study was reported the durian cream filling with the sterilized conditions of 121°C for 15 minutes. Two types of commercial modified starch (SMS and SPF) were studied with concentrations of 6, 8 and 10% to improve the quality of the sterilized durian cream filling. The increased concentrations of both modified starches caused to increase firmness in cream. Sensory evaluation showed higher liking score on odor, taste and overall acceptance in cream with SMS modified starch than the control. The durian cake roll was improved by three hydrocolloids with different concentrations (Hydroxypropyl methylcellulose 0.8, 1.0%, Carboxymethyl cellulose 0.5, 1.0%, Xanthan gum 0.5 and 1.0%) and improved the sterilized durian cake roll. CMC of 1.0 % affected higher liking score on taste, texture and overall acceptance than trhe control which significantly lowest hardness on texture measurement. The change of durian cake roll was stored at 35 and 55°C for four weeks. Result showed that the tendency of increase in hardness and decrease in springiness of sterilized durian cake roll when kept in storage with temperature and time. Microbiology analysis using total plate count and yeast and mold count of both storage at 35 and 55°C for four weeks were lower than 1 x 101 CFU which requires for Thai regulated standard.
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