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.
Publication Impact Profile
Publication details
References14
Ban, C., Yoon, S., Han, J., Kim, S. O., Han, J. S., Lim, S., et al. (2016). Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality. LWT � Food Science and Technology, 73, 219�225. DOI: 10.1016/j.lwt.2016.05.045
Rumjuankiat, K., Keawsompong, S., Nitisinprasert, S. Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria (2017) Food Science and Nutrition, 5 (3),. 454-465. DOI: 10.1002/fsn3.413
Zhang, Y., Zhang, H., Wang, L., Qian, H., & Qi, X. (2015). Extraction of oat (Avena sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread. Food and Bioprocess Technology, 8(10), 2066�2075. DOI: 10.1007/s11947-015-1560-6
Omedi, J. O., Huang, W., Zhang, B., Li, Z., & Zheng, J. (2019). Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends�A review. Cereal Chemistry, 96(1), 34-56. DOI: 10.1002/cche.10122
Luo, W., Sun, D. W., Zhu, Z., & Wang, Q. J. (2018). Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality-A review of effective methods. Trends in Food Science & Technology, 72, 25-33. DOI: 10.1016/j.tifs.2017.11.017
Xu, H.-N., Huang, W., Wang, Z., & Rayas-Duarte, P. (2009). Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing. Journal of Cereal Science, 50(3), 410�413. DOI: 10.1016/j.jcs.2009.08.002
Yi, J., Kerr, W. L. (2009). Combined effects of dough freezing and storage conditions on bread quality factors. Journal of Food Engineering, 93(4), 495�501. DOI: 10.1016/j.jfoodeng.2009.02.018
Charoenrein S, Owcharoen K. Effect of freezing rates and freeze�thaw cycles on the texture, microstructure and pectic substances of mango. Int Food Res J. 2016;23(2):613�620.
Suresh G. Sutariya, Venkateswarlu Sunkesula, (2021). Food Freezing: Emerging Techniques for Improving Quality and Process Efficiency a Comprehensive Review, Innovative Food Processing Technologies, Elsevier,36-63,ISBN 9780128157824,DOI: 10.1016/B978-0-08-100596-5.23035-7
Jiang Q., Zhang M., Mujumdar A. S., Wang D., (2023) Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling, Journal of Food Engineering, Vol. 343, 111374,ISSN 0260-8774, DOI: 10.1016/j.jfoodeng.2022.111374.
Van Bockstaele F., DebonneE., De Leyn I., Wagemans K., Eeckhout M.,(2021) Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products, LWT, Volume 137,2021,110454, ISSN 0023-6438, DOI: 10.1016/j.lwt.2020.110454.
Deschuyffeleer N., Audenaert K., Samapundo S., Ameye S., Eeckhout M., Devlieghere F., (2011)Identification and characterization of yeasts causing chalk mould defects on par-baked bread,Food Microbiology, Volume 28, Issue 5,Pg. 1019-1027,ISSN 0740-0020, DOI: 10.1016/j.fm.2011.02.002.
D.P. Attrey, (2017).Chapter 44 - Safety and quality of frozen foods, Food Safety in the 21st Century, Pages 527-539,ISBN 9780128017739,DOI: 10.1016/B978-0-12-801773-9.00044-3.
Jain, A. J. (2022). Reasons for Booming Frozen Food Industry:Critical Analysis of Past, Present and Future. International Journal of Science and Research (IJSR), 979-982. DOI: 10.21275/sr22814025459
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
