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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...

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Main Authors: Mohd Thani, Nurfatimah, Mustapa Kamal, Siti Mazlina, Sulaiman, Alifdalino, Taip, Farah Saleena, Omar, Rozita
Format: Article
Language:English
Published: SixScientia Resources 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88250/
https://www.myjafe.com/volume-1-2020/#issue|2
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Mohd Thani, Nurfatimah
Mustapa Kamal, Siti Mazlina
Sulaiman, Alifdalino
Taip, Farah Saleena
Omar, Rozita
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
author_facet Mohd Thani, Nurfatimah
Mustapa Kamal, Siti Mazlina
Sulaiman, Alifdalino
Taip, Farah Saleena
Omar, Rozita
author_sort Mohd Thani, Nurfatimah
title 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_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_sort consumers' delayed consumption of bakery products: effect on physical and chemical properties
publisher SixScientia Resources
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88250/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88250/
https://www.myjafe.com/volume-1-2020/#issue|2
_version_ 1751538216839675904
score 13.211869

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