| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === The main difficulties of shelf-life prediction method on high lipid content bakery products under room temperature include time consuming and lack of prediction equation. This study aims to develop a prediction equation for this type of bakery products. Pineapple cake was chosen as an example. In order to achieve the purpose, microbiological, physical and chemical predictors were used to test the quality of pineapple cake stored at 25℃, 37℃ and 50℃ respectively. The results indicated that microbiological predictors didn’t increase within the storage time due to its high content of oil, sugar and low water activity. Regarding of physical and chemical predictors, the acid value increased well within the storage time. Futhermore, the sensory evaluation results indicated product were able to store at 25℃, 37℃ and 50℃ for 107, 42 and 10 days. Overall, according to the principal component analysis (PCA) and correlation analysis, the acid value was chosen to be the key deterioration predictor. And, the predict equation for pineapple cake type of backery products is recommended as: DAV(50℃) × 10.70 = SLRT.
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