Quality characterisation of cake glazes containing tropical fruit seed powders

Nurulhuda Md. Salleh, Norazlin Abdullah, Nurulain Syuhada Mohamad Yazid and Norhayati Muhammad
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Nurulhuda Md. Salleh: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia
Norazlin Abdullah: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia
Nurulain Syuhada Mohamad Yazid: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia
Norhayati Muhammad: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia (UTHM), UTHM Pagoh Campus, Johor, Malaysia

Czech Journal of Food Sciences, 2024, vol. 42, issue 4, 235-242

Abstract: This study aims to characterise the physicochemical properties and stability of confectionery glazes made from various tropical fruit seed powders during storage. Physicochemical properties were evaluated at regular intervals throughout frozen storage to monitor quality changes. The mango seed glaze is slightly acidic, and significantly darker, with tones of green and blue. The glaze has a total soluble solid content of 73.37 °Brix, a moisture content of 19%, hardness of 46.69 g, and sagging capacity of 18.33 mm, which ensures both structural integrity and sensory appeal. Its highest viscosity among formulations suggested possible thickening and improved stability. Over 28 days, significant changes occur, with the pH stabilising to a near-neutral 6.8. The hue changes over time, migrating towards reddish tone as indicated by increasing positive a* values, while maintaining a consistent preference for blue-toned hues with continuously negative b* values. Moisture levels remained stable at 18.71% during storage, with minimal total soluble solid content changes, indicating sustained quality. The findings suggest that mango seed glazing is a viable option for quality preservation during storage. This study provides essential empirical insights into the potential changes in the quality characteristics of various fruit seed glazes when subjected to freezing.

Keywords: confectionery; jackfruit; mango; papaya; stability; storage (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:54-2024-cjfs

DOI: 10.17221/54/2024-CJFS

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