Efecto del ácido fumárico en las características de calidad de muffins
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
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.
Description
Keywords
Corporación Universitaria Lasallista, Conservación de alimentos, Pastelería, Ácido fumárico, Aditivos (alimentos), Calidad de los alimentos
Citation
Revista Lasallista de Investigación Vol. 14 N. 2