The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method

Abstract Considering that one of the main reasons for the loss of moisture and staling of flour products, is lack of suitable storage and packaging of this products. Therefore in this study, the effect of modified atmosphere packaging to extend the shelf life of low calorie cake produced by microwave cooking were studied. Independent variables include the type of packaging process (normal air and MAP), temperature (20, 30 and 40 ℃) and storage time (1, 3 and 6 days) were studied in a completely randomized factorial designs. The results showed that moisture loss in cake samples kept in MAP was lower than normal air packaging, as a result cake had a softer texture.Cake samples stored in MAP packaging had higher water activity than those samples that packed with the normal air packaging. While with increase the temperature and storage time led to a decrease in moisture and water activity and increase in the firmness of the final product.The results of kinetic parameters determined by ASLT method showed that the maximum storage time was in 20 °C, which was 21 and 28 days for the samples stored in air packaging and MAP packaging respectively. In general, according to the results of this study, the storage of cake in MAP packing at ambient temperature increased considerably shelf life of the final product. Keywords: MAP, cake, microwave, staling, ASLT.