Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration

Abstract

This study examines the physicochemical stability and quality of Cantonese mooncakes during shelf-life by using various complex ratios of flour to formulate crusts, aiming to minimize oil penetration and optimize texture. Key properties evaluated include oil penetration, texture, color, acid value, and moisture levels. This study highlights formulations incorporating medium- and low-gluten flour (M7L3 and M5L5) which showed reduced oil penetration and retained favorable sensory attributes throughout shelf-life, with panelists preferring these combinations for their texture and appearance. Results also classified the mooncakes as intermediate-moisture food (IMF), with water activity (AW) values between 0.77 and 0.82 (water content ranged from 16.73 to 18.75%), which support microbial stability without refrigeration. The acid value (AV) stayed within acceptable levels initially (2.10–2.94 mg KOH/g), with a noticeable increase beyond recommended limits after extended storage. Crystalline analysis and sensory evaluations further supported that the selected flour combinations maintained textural stability over time. This research suggests that modified flour formulations, such as M7L3 and M5L5, enhance Cantonese mooncake durability and sensory appeal, providing a viable approach for improving shelf-life and quality in similar bakery products. These findings offer potential strategies for developing innovative formulations in the bakery industry focused on extended freshness and consumer acceptability.