Managing Extended Shelf Life of Thong Yod Snacks in the Modified Condition

Abstract

Abstract

       This research aimed to (1) identify the basic recipe of Thong Yod dessert, (2) analyze microbial properties for shelf life extension of Thong Yod dessert, and (3) find the modified conditions to extend the shelf life of Thong Yod snacks. The researchers involved 30 food and nutrition specialists in tasting Thong Yod dessert formulas, and 100 voluntary consumers in giving their opinions on consuming behavior of Thong Yod snacks. The findings were in three folds: (1) thirty food science specialists evaluated the characteristics the basic formula of Thong Yod as acceptable in Formula 1 in terms of aroma, taste, flavor, texture and overall liking with averages of 8.32, 8.30, 8.40, 8.48 and 8.33, respectively; (2) carbon dioxide has an effect on inhibiting the growth of microorganisms during the log phase and helps delay the lag phase, physically; (3) the use of modified conditions can extend the shelf life of Thong Yod for the longest time by using 100% carbon dioxide, which can preserve for a maximum of 12 days. The shelf life of 10 days had a pH value of 2.99±0.01, a statistically significant difference (p≤0.05) shown in the experiment under study. Of 100 voluntary consumers, (i) 77% had consumed Thong Yod snacks; (ii) 57% consumed less than 1 time per week; (iii) 75% bought Thong Yod snacks for consumption for reasonable price, good taste and availability; and (iv) 75% preferred extended shelf life by using 100% carbon dioxide. It was expected that the obtained findings can add value to local raw materials that extend shelf life and support small business entrepreneurs of dessert products for the growth of income in the communities concerned.  

Keywords: Thong Yod dessert, shelf life extension, modified condition