The development of hotcake products with reduced staling and reduction of microbiological growth : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand.

Abstract

Staling and microbiological spoilage are major issues in the market development of hotcake products. This project is aiming at reduce the staling rate of hotcake product during storage and review the methods that could be effective in reducing microbiological spoilage of hotcakes at ambient temperature. The staling rate was reduced by incorporation of anti-staling ingredients into the formulation. A combination of anti-staling ingredients including Dimodan PH 320/B-M, a distilled monoglyceride; DATEM Palsgaard 3502, a Diacetyl Tartaric Acid Ester of Mono- and Diglycerides; and also Novamyl 10000 BG, a bake stable alpha amylase was effective to reduce the staling rate of hotcake when incorporate them into the hotcake formulation. The staling rate of hotcake products was reduced from 0.14N/day to 0.085N/day in commercial trial. In addition, the sensory results indicated the customers can not perceive a stale hotcake for the new formulation developed in this research and they also can not perceive the changes between original formulation and the new formulation. Two applicable antimicrobial spoilage approaches were used; these were to increase the level of calcium propionate preservative and to reduce the oxygen content level to below 1% using O2 absorber or 100% CO2 in the packaging. The commercial trial showed decreasing the oxygen content level to less than 1% in the packaging and increasing the level of preservatives increased the shelf life by 1 or 2 days under the ambient storage condition used.