Scholarly record
EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES
Abstract
In recent years, the domestic frozen bakery and pastry market has shifted towards ready-to-bake frozen products, driven by the global trend for convenience and on-the-go consumption. This study aims to analyze the quality indicators of cakes subjected to freezing to determine their shelf life and optimize freezing conditions. Four sample categories were evaluated: fresh cake (P1), cake subjected to thermal shock (P2), cake frozen for 3 months (P3), and cake frozen for 6 months (P4). Quality assessments included sensory characteristics (appearance, shape, color, core properties), physico-chemical attributes (acidity, humidity, insoluble ash, fat content), and texture properties. Results showed that rapid freezing lowered the internal temperature of the cake to -5-C to -18-C within 4 hours. This process effectively preserved freshness for up to 12 months. The findings confirm that freezing is a viable method for maintaining the taste and nutritional quality of cakes, while also offering environmental benefits.The study highlights the importance of understanding and controlling the physico-chemical changes during freezing to enhance product quality and extend shelf life.
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