STUDIES ON CAKE DOUGHNUT PREMIX - PACKAGING AND KEEPING QUALITY IN FLEXIBLE PACKS

Moisture sorption data of cake doughnut premix indicated that a moistu re content of 9.7% (as is basis), equilibrating to 64% RH, is critical with respect to storage stability of the product. Shelf-life of the p remix with 9.0% initial moisture and packed in double polypropylene, a nd metallized polyester/polyethylene was 50 and 30 days, respectively, at 90% RH, 38 degrees C and more than 150 days at 65% RW, 27 degrees C. Shelf-life at accelerated condition could be increased to 110 and 8 5 days, respectively, in the above packs by reducing the initial moist ure content of the product to 7.7%.