Changes on the Quality of Donuts Using Psyllium Husk as Powder and Edible Coatings

Oh, Hidemasa; Choi, Byung Bum; Kim, Young Soon

doi:10.3746/jkfn.2019.48.10.1127

Cited by 5 publications

(1 citation statement)

References 21 publications

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“…Donut moisture content after frying was 11.6%, which was significantly reduced to 1.87% after 75 days of storage for samples packed in the pure PP film (T 1 ). Our results are consistent with those reported by other authors [53]. To a lesser extent, this reduction in moisture content was also observed in donuts packed in T 2 , T 3 and T 4 films ( Table 3).…”

Section: Donut Moisture Contentsupporting

confidence: 93%

Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life

et al. 2020

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To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days.

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Section: Donut Moisture Contentsupporting

confidence: 93%