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Revista LASALLISTA de Investigación

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Browsing Revista LASALLISTA de Investigación by Subject "Ácido fumárico"

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    Efecto del ácido fumárico en las características de calidad de muffins
    (Corporación Universitaria Lasallista, 2017) López Ochoa, Juan David; Cardona Betancur, Mariana; Rodríguez Sandoval, Eduardo
    Introduction. Fumaric acid is used in the food industry as a reducing agent, texture improver, leavening agent, pH regulator and preservative. Objective. Evaluate the effects of encapsulated and nonencapsulated fumaric acid on the quality properties of muffins. Materials and methods. Fumaric acid with and without encapsulant was incorporated into a muffins formulation at a level of 0.25 and 0.125 g/g of wheat flour on a dry weight basis. Water activity, weight loss, height, specific volume, color parameters and textural properties of muffins were evaluated. In addition, the storage behavior of the firmness and sensory acceptance of a sample without fumaric acid (control) and the treatment that presented the best results in the quality tests was assessed. Results. The levels of fumaric acid used in muffins did not significantly affect the water activity, weight loss, height and color parameters of the samples. The formulation selected to evaluate the storage behavior for 8 days was the sample with 0.25 % of encapsulated fumaric acid with respect to wheat flour because it had the highest volume and the lowest values of firmness. Conclusion. The muffins with 0.25 % encapsulated fumaric acid had lower firmness than the control sample during the storage. Moreover, no significant differences were found in the sensory characteristics of these two samples, proving the effectiveness of this additive as a quality improver in bakery products.
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    Sinergia entre edulcorantes no calóricos y el ácido fumárico
    (Corporación Universitaria Lasallista, 2004) Restrepo Gallego, Mauricio
    Given the great demand of sugar-free products it is necessary to find new applications for traditional products and additives. This is the case of the fumaric acid, for which a sweetener or sweeteners mixture that grants a good level of synergy in products like powder beverages is being searched. The current investigations suggest that the encapsulation process is the best alternative to achieve a good balance between acidulants and sweeteners, taking advantage of their physicochemical and sensorial qualities.
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