RESEARCH ON EXTENDING THE SHELF LIFE OF TRADITIONAL NANG CAKE OF DONG VILLAGE BY COMBINED FOOD ADDITIVES

Abstract

Nang Cake in Dong village is one of the famous culinary specialties of Phu Tho province. The cake
is made from two main ingredients is sticky rice and Nang water. The cake is a clear dough, flexible
smooth, characteristic aroma, light and cool taste, very delicious. However, the Nang cake of Dong
village usually has a short shelf life, only about 5 - 6 days. After 6 days, the Nang cake will start to
have stale smell, sour, rotten, moldy and become rice when temperature is below 15oC in the winter.
The aim of this study was to determine the appropriate concentration of some food additives to
preserve and prolong the shelf life of Nang cake. The rate of using additives to preserve and extend
the shelf life of Nang cake including: Potassium sorbate E202 is 1.0g/1.0kg of rice that has been
soaked in Nang water, Sodium propionate E281 is 3.0g/1.0kg of rice that has been soaked in Nang
water, and Sorbitol E420i is 25g/1.0kg of rice that has been soaked in Nang water. After having
preserved to extend the shelf life, Nang cake is tested for food hygiene and safety to confirm the shelf
life. The test results showed that the Nang cake after being preserved with combination of food
additives, to meets the requirements of food hygiene and safety according to the regulations of the
Ministry of Health, and can be used within 12 days after production.