Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration
This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value,...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000320 |
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| author | Li-Ya Tseng Ping-Hsiu Huang Jhih-Ying Ciou Yu-Wei Chen Yeu-Ching Shi Chia-Lung Wang Chih-Yao Hou Ming-Kuei Shih |
| author_facet | Li-Ya Tseng Ping-Hsiu Huang Jhih-Ying Ciou Yu-Wei Chen Yeu-Ching Shi Chia-Lung Wang Chih-Yao Hou Ming-Kuei Shih |
| author_sort | Li-Ya Tseng |
| collection | DOAJ |
| description | This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value, and moisture levels. This study highlights formulations incorporating medium- and low-gluten flour (M7L3 and M5L5) which showed reduced oil penetration and retained favorable sensory attributes throughout shelf-life, with panelists preferring these combinations for their texture and appearance. Results also classified the mooncakes as intermediate-moisture food (IMF), with water activity (AW) values between 0.77 and 0.82 (water content ranged from 16.73 to 18.75%), which support microbial stability without refrigeration. The acid value (AV) stayed within acceptable levels initially (2.10–2.94 mg KOH/g), with a noticeable increase beyond recommended limits after extended storage. Crystalline analysis and sensory evaluations further supported that the selected flour combinations maintained textural stability over time. This research suggests that modified flour formulations, such as M7L3 and M5L5, enhance Cantonese mooncake durability and sensory appeal, providing a viable approach for improving shelf-life and quality in similar bakery products. These findings offer potential strategies for developing innovative formulations in the bakery industry focused on extended freshness and consumer acceptability. |
| format | Article |
| id | doaj-art-a1e751c89f43432a9b3275e35c0aa46e |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-a1e751c89f43432a9b3275e35c0aa46e2025-01-26T05:05:21ZengElsevierApplied Food Research2772-50222025-06-0151100722Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetrationLi-Ya Tseng0Ping-Hsiu Huang1Jhih-Ying Ciou2Yu-Wei Chen3Yeu-Ching Shi4Chia-Lung Wang5Chih-Yao Hou6Ming-Kuei Shih7Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan, ROCSchool of Food, Jiangsu Food and Pharmaceutical Science College, No.4, Meicheng Road, Higher Education Park, Huai'an City, Jiangsu Province 223003, ChinaDepartment of Food Science, Tunghai University, Taichung City 40704, Taiwan, ROCDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan, ROC; Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan, ROCBio X Biotech Co., Ltd, Taipei City 10491, Taiwan, ROCChia Fha Enterprise Co., Ltd, Taichung City 43655, Taiwan, ROCDepartment of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan, ROCGraduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan, ROC; Corresponding author.This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value, and moisture levels. This study highlights formulations incorporating medium- and low-gluten flour (M7L3 and M5L5) which showed reduced oil penetration and retained favorable sensory attributes throughout shelf-life, with panelists preferring these combinations for their texture and appearance. Results also classified the mooncakes as intermediate-moisture food (IMF), with water activity (AW) values between 0.77 and 0.82 (water content ranged from 16.73 to 18.75%), which support microbial stability without refrigeration. The acid value (AV) stayed within acceptable levels initially (2.10–2.94 mg KOH/g), with a noticeable increase beyond recommended limits after extended storage. Crystalline analysis and sensory evaluations further supported that the selected flour combinations maintained textural stability over time. This research suggests that modified flour formulations, such as M7L3 and M5L5, enhance Cantonese mooncake durability and sensory appeal, providing a viable approach for improving shelf-life and quality in similar bakery products. These findings offer potential strategies for developing innovative formulations in the bakery industry focused on extended freshness and consumer acceptability.http://www.sciencedirect.com/science/article/pii/S2772502225000320Cantonese mooncakesOil penetrationIntermediate-moisture food (IMF)Flour formulationShelf-life stability |
| spellingShingle | Li-Ya Tseng Ping-Hsiu Huang Jhih-Ying Ciou Yu-Wei Chen Yeu-Ching Shi Chia-Lung Wang Chih-Yao Hou Ming-Kuei Shih Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration Applied Food Research Cantonese mooncakes Oil penetration Intermediate-moisture food (IMF) Flour formulation Shelf-life stability |
| title | Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration |
| title_full | Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration |
| title_fullStr | Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration |
| title_full_unstemmed | Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration |
| title_short | Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration |
| title_sort | enhancing the quality indicators and shelf life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration |
| topic | Cantonese mooncakes Oil penetration Intermediate-moisture food (IMF) Flour formulation Shelf-life stability |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000320 |
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