Effect of Trehalose on the Shelf-Life of Backsulgies

Abstract

Abstract This study was conducted to eval uate the quality characteristics of Backsulgies prepared using different ratios (0, 10, 20, 30, 40%) of trehalose after 4 days of storage. As the concentration of trehalose increased, the moisture content of the Backsulgies decreased. Furthermore, increased levels of trehalose, resulted in significantly lower L and b values. How-ever, the a values did not differ significantly in response to the addition of trehalos e. The total cell counts of Backsulgies also decreased as the level of trehalose increased, which indicates that microorganisms were inhibited by its addition. Furthermore, the hardness of the Backsulgies decreased as the level of trehalose increased, whereas the hardness of the Backsulgies increased as the storage time was extended. Finally, the sensory evaluations reveal ed that the chewiness and hardness of Backsulgies decreased as the level of trehalose increased. Key words: trehalose, Backsulgi , quality characteristics, extension of shelf-life