Incorporation of natural colourants into Thai steamed cupcakes

Name: Pimonpan Suwan.

Organization : Rajamangala University of Technology Isan. Institute of Interdisciplinary Studies

Name: Thitikorn Mahidsanan.

Organization : Rajamangala University of Technology Isan. Institute of Interdisciplinary Studies

Email : hitikorn.ma@rmuti.ac.th

keyword: Natural colourants.

LCSH: Cupcakes -- Sensory evaluation.

LCSH: Quality of products.

LCSH: Cooking (Turmeric)

LCSH: Cooking (Roselle)

Abstract: Thai steamed cupcake has a short shelf-life at room temperature. To resolve the problem, this research aimed to reveal the potential effects of powdered natural colourants, including turmeric, roselle and green tea-based ingredients for controlling the quality of Thai steamed cupcake product during storage at chilled temperature (4 degree celsius). After production at 0 day, the sensory preferences in appearance and texture of all steamed cupcakes containing powdered natural colourants were not significantly different from the control treatment, which were moderately appreciated (P>0.05), but the odour, flavour, and overall acceptability of turmeric steamed cupcakes were lower than those of other treatments (P<0.05). This indicated that the sensory characteristics of turmeric steamed cupcakes should be further improved. The texture analysis and colour measurement of all steamed cupcakes treated with powdered natural colourants at the storage period of 0-2 days showed that the hardness and fracturability increased, while the colour values changed. Additionally, the microbiological parameters of all steamed cupcakes treated with powdered natural colourants met the standard of ready-to-eat bakery products based on the storage period of 2 days at 4 degree celsius, whereas the control treatment had an unpleasant odour after 2 days. This investigation implies that the application of powdered turmeric, roselle and green tea could be used as a promising approach of natural colouring and preservative for controlling the quality of steamed cupcake product in Thailand.

King Mongkut's University of Technology North Bangkok. Central Library

Address: BANGKOK

Email: library@kmutnb.ac.th

Created: 2565

Modified: 2023-01-31

Issued: 2023-01-31

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BibliograpyCitation : วารสารวิทยาศาสตร์ประยุกต์. ปีที่ 21, ฉบับที่ 2 (2565), หน้า 1-9.

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