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Sugar-coated foods made by traditional baking are placed in the general environment, and absorbance of moisture will often occur, which results in the deterioration of the food's appearance, touch and taste.
Specifically, the appearance of these foods will become like a sweaty state, the sugar coating becomes no longer tight, the touch will become sticky, and when consuming, it will stick to the hand and taste when it is picked up. It will also become a little soft and sticky, these are the problems that this study wants to solve.
In this study, wheat fiber was added to the original seasoning of the product, mainly using wheat fiber as an auxiliary raw material to improve the quality and safety of the product, then adding 2.86% and 6.67% of wheat fiber (relatively to the weight of crab), then take the product without adding wheat fiber as a control group, these three products with different amounts of wheat fiber, and then detecting their moisture, water activity, E. coli/Coliform, Aerobic plate count and Staphylococcus aureus. Finally, the results suggest that adding wheat fiber products can significantly increase the time durance when the product is exposed to the air and can maintain a acceptable taste, suggesting the goals of this study are achieved.
The items tested in a short period of time, such as moisture, water activity, E. coli/Coliform, Aerobic plate count, and S. aureus, were tested in a short time. The results shows, the moisture is different, but it is not obvious. If the time is extended, the difference will become more and more obvious. For example, if it is placed outdoors at 32 ℃ and 80% humidity for 10 minutes, the moisture without added wheat fiber is 6.76 %, the moisture of wheat fiber with 2.86% wheat fiber added is 5.39%, the moisture of wheat fiber with 6.67% wheat fiber added is 5.51%, and when the time is further extended, placed in an outdoor environment of 31 ℃, 80% humidity for 30 minutes, without adding wheat fiber the water content is 8.64%, the moisture of adding 2.86% wheat fiber is 5.77%, the moisture of adding 6.67% wheat fiber is 6.92%, and finally the sample is placed in an environment of 32°C and a humidity of 80% for 3 hours, without adding moisture of wheat fiber It is 12.43%, the moisture of 2.86% wheat fiber is 7.47%, and the moisture of 6.67% wheat fiber is 9.14%. It can be seen that the longer time, the difference in moisture will become more obvious. Among them, no wheat fiber added, the moisture was from 6.76%>8.64%>12.43%, increased by 1.88% and 3.79%, with 2.86% wheat fiber added, the moisture was from 5.39%>5.77%>7.47%, increased by 0.38% and 1.7%, with 6.67% wheat fiber added, the moisture was from 5.51%>6.92%>9.14%, an increase of 1.41% and 2.22%, this result shows that adding wheat fiber to the product is effective for maintaining the moisture of the product, and further confirms that adding wheat fiber can make the quality of the product becomes better and maintain the crisp taste of the product.
After wheat fiber is added, the water activity is also significantly reduced. Keeping the water activity low keeps microorganisms (bacteria, mold, and yeast) from growing and maintaining good food quality. And, because the product is crunchy and delicious in nature, if the moisture is reduced, the crisp taste of the product can be further maintained.
It is important to analyze E. coli/Coliform, Aerobic plate count and S. aureus, which can improve the safety aspects of products.
Good products should be able to maintain good product quality and enhance its safety. Therefore, for producers and consumers, a win-win situation can be accomplished.
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