Shelf-life extension of Foi Thong by using sweeteners

Abstract

Foi Thong is a dessert of National identity. The main ingredients are egg and sugar which resulted in high moisture, microorganism deterioration, and short shelf-life. The objectives of this research were 1) to study of types and quantities of sweeteners on the qualities of Foi Thong and 2) to study of method to extend the shelf-life of Foi Thong by using sweeteners. The sweeteners including sorbital, maltitol, isomalt and mannitol were added to replace sugar at the level of 25, 50, 75, and 100% as compared with control. Analyzing data using analysis of variance (ANOVA) and the mean score was compared in pair with Duncan's New Multiple Range Test. The confidence level was at 95%. It was found that addition of the sweeteners with higher replacement tended to have higher a*, tensile strength, extensibility, toughness and without affecting L*. Foi Thong had lower b*, moisture content and water activity. Sensory testing showed that consumers prefer Foi Thong by using sorbitol to replace sugar at the level of 100%. Furthermore, study of method to extend the shelf-life of Foi Thong, it was found that using sorbital to replace sugar at the level of 100%, its increased the shelf-life from 4 days to more than 1 week at room temperature that product qualities were accepted from consumer.