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Título : Efecto del ácido fumárico en las características de calidad de muffins
Otros títulos : Effect of fumaric acid on the quality characteristics of muffins
Efeito do ácido fumárico sobre as características de qualidade dos queques
Autor : López Ochoa, Juan David
Cardona Betancur, Mariana
Rodríguez Sandoval, Eduardo
Palabras clave : Corporación Universitaria Lasallista
Conservación de alimentos
Pastelería
Ácido fumárico
Aditivos (alimentos)
Calidad de los alimentos
Fecha de publicación : 2017
Editorial : Corporación Universitaria Lasallista
Citación : Revista Lasallista de Investigación Vol. 14 N. 2
Resumen : 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.
URI : http://hdl.handle.net/10567/1901
ISSN : 1794-4449
Aparece en las colecciones: Revista LASALLISTA de Investigación

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