Consumers' delayed consumption of bakery products: effect on physical and chemical properties
Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degrad...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
SixScientia Resources
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf |
| _version_ | 1825952470911680512 |
|---|---|
| author | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Sulaiman, Alifdalino Taip, Farah Saleena Omar, Rozita |
| author_facet | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Sulaiman, Alifdalino Taip, Farah Saleena Omar, Rozita |
| author_sort | Mohd Thani, Nurfatimah |
| collection | UPM |
| description | Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery. |
| first_indexed | 2024-03-06T10:45:08Z |
| format | Article |
| id | upm.eprints-88250 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:45:08Z |
| publishDate | 2020 |
| publisher | SixScientia Resources |
| record_format | dspace |
| spelling | upm.eprints-882502022-11-24T03:59:50Z http://psasir.upm.edu.my/id/eprint/88250/ Consumers' delayed consumption of bakery products: effect on physical and chemical properties Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Sulaiman, Alifdalino Taip, Farah Saleena Omar, Rozita Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery. SixScientia Resources 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf Mohd Thani, Nurfatimah and Mustapa Kamal, Siti Mazlina and Sulaiman, Alifdalino and Taip, Farah Saleena and Omar, Rozita (2020) Consumers' delayed consumption of bakery products: effect on physical and chemical properties. Journal of Agricultural and Food Engineering, 1 (2). art. no. 0013. pp. 1-6. ISSN 2716-6236 https://www.myjafe.com/volume-1-2020/#issue|2 10.37865/jafe.2020.0013 |
| spellingShingle | Mohd Thani, Nurfatimah Mustapa Kamal, Siti Mazlina Sulaiman, Alifdalino Taip, Farah Saleena Omar, Rozita Consumers' delayed consumption of bakery products: effect on physical and chemical properties |
| title | Consumers' delayed consumption of bakery products: effect on physical and chemical properties |
| title_full | Consumers' delayed consumption of bakery products: effect on physical and chemical properties |
| title_fullStr | Consumers' delayed consumption of bakery products: effect on physical and chemical properties |
| title_full_unstemmed | Consumers' delayed consumption of bakery products: effect on physical and chemical properties |
| title_short | Consumers' delayed consumption of bakery products: effect on physical and chemical properties |
| title_sort | consumers delayed consumption of bakery products effect on physical and chemical properties |
| url | http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf |
| work_keys_str_mv | AT mohdthaninurfatimah consumersdelayedconsumptionofbakeryproductseffectonphysicalandchemicalproperties AT mustapakamalsitimazlina consumersdelayedconsumptionofbakeryproductseffectonphysicalandchemicalproperties AT sulaimanalifdalino consumersdelayedconsumptionofbakeryproductseffectonphysicalandchemicalproperties AT taipfarahsaleena consumersdelayedconsumptionofbakeryproductseffectonphysicalandchemicalproperties AT omarrozita consumersdelayedconsumptionofbakeryproductseffectonphysicalandchemicalproperties |