Student Major/Year in School
Food Science and Industry, second year
Faculty Mentor Information
Dr. Fadi Aramouni, Food Science Institute, College of Agriculture
Abstract
Inquiries from Kansas citizens requested information on the stability, shelf life, and safety of icings on baked goods after prolonged exposure to heat without refrigeration, often common at county and state fairs. Methods include compiling a sample of icing recipes from Kansas citizens and entering into a database so that recipes could be sorted by factors such as sugar and/or dairy content. A central composite design will then be used to identify trials with variable amounts of sugar, dairy, and sugar with dairy. Current work is focused on creating a concise and navigable database with sufficient data to create a model from. In the future, microbiological samples will be taken and submit to varying heat abuse, then analyzed for microbial growth. The goal of the trials is to identify bounds for percent composition of the variables under investigation that produce an accepted aw of 0.85 or lower. These results will be converted into a simple reference for home cooks to use in the future.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License
Recommended Citation
Castinado, Jaden (2019). "Standardization and Extrapolation of Icing Stability, Shelf Life, and Safety under Heat Abuse," Kansas State University Undergraduate Research Conference. https://newprairiepress.org/ksuugradresearch/2019/posters/67
Standardization and Extrapolation of Icing Stability, Shelf Life, and Safety under Heat Abuse
Inquiries from Kansas citizens requested information on the stability, shelf life, and safety of icings on baked goods after prolonged exposure to heat without refrigeration, often common at county and state fairs. Methods include compiling a sample of icing recipes from Kansas citizens and entering into a database so that recipes could be sorted by factors such as sugar and/or dairy content. A central composite design will then be used to identify trials with variable amounts of sugar, dairy, and sugar with dairy. Current work is focused on creating a concise and navigable database with sufficient data to create a model from. In the future, microbiological samples will be taken and submit to varying heat abuse, then analyzed for microbial growth. The goal of the trials is to identify bounds for percent composition of the variables under investigation that produce an accepted aw of 0.85 or lower. These results will be converted into a simple reference for home cooks to use in the future.
