KHẢO SÁT MỘT SỐ YẾU TỐ ẢNH HƯỞNG ĐẾN CHẾ BIẾN BÁNH QUY MỨT SIM RỪNG

Abstract

Wild myrtle jam cookies were developed by utilizing naturally available wild myrtle fruits as a key ingredient. This study investigated the effects of three factors on the processing and preservation of the cookies: (1) baking temperature and time, (2) the proportion of added fruit powder, and (3) packaging materials. The results indicated that baking at 180°C for 20 minutes yielded the best sensory quality, with final moisture content maintained below 4%. Although the addition of fruit powder did not significantly alter the overall quality of the cookies, incorporating 0,5% strawberry powder was found to enhance both the color and aroma of the final product. During a four-week storage period, cookies packaged in nylon retained the lowest moisture content—significantly lower than those stored in paper or aluminum foil—indicating superior preservation performance.