Incorporation of natural colourants into Thai steamed cupcakes

Abstract

Thai steamed cupcake has a short shelf-life at room temperature. To resolve the problem, this research aimed to reveal the potential effects of powdered medicinal plants, including turmeric, roselle and green tea-based ingredients for controlling the quality of Thai steamed cupcake product during storage at chilling temperature (4 ^oC). After production at 0 day, the sensory preferences of appearance and texture of all steamed cupcakes containing powdered medicinal plant, were not significantly different from a control treatment, which were moderately appreciated (P>0.05), but the odour, flavour, and overall acceptability of turmeric steamed cupcakes were lower than other treatments (P<0.05). It indicated that the sensory characteristics of turmeric steamed cupcakes should be further developed. According to texture analysis and colour measurement of all steamed cupcakes treated with powdered medicinal plants at the storage period of 0-2 days, the hardness and fracturability increased, while the colour values changed. Additionally, the microbiological parameters of all steamed cupcakes treated with powdered medicinal plants were relevant to standard ready-to-eat of bakery product based on the storage period of 2 days at 4 ^oC, whereas a control treatment had unpleasant odour for 2 days. This investigation implies that the application of powdered turmeric, roselle and green tea could be used as a promising approach of natural colouring and preservative for controlling the quality of steamed cupcake product in Thailand.