Chemical,microbiological and sensory quality changes of semi-cooked "roti canai" during low temperature storage

H. A. Hasimah, M. S. Faridah and M. Y. Rafiah Hasanah

Abstract

Semi-cooked "roti canai" packed in high density polyethylene bags were stored at temperature ranges of -10 to -12,2-4 and 9-11 °C for 90 days. Chemical, microbiological and sensory quality changes in the samples were studied on the 5th, 14th, 18th, 23rd, 28th, 36th, 60th and 90th day of storage. Microbiological analysis indicated that the three storage temperatures did not have much effect on the microbial count in the product. Sensory evaluation tests indicated that roti canai stored at -10 to -12 °C for 90 days were not significantly different from freshly prepared roti canai in terms of colour, texture, taste and overall acceptability.

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