Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Mayra Diaz Ramirez, 0000-0002-6087-7053

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/20.500.12222/203

Título :	Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
Autor(es) :	Mayra Diaz Ramirez, 0000-0002-6087-7053
Autor(es) sin ID:	Calderón Dominguez, Georgina; Salgado Cruz, Ma de la Paz; Chanona Pérez, José J.; Andraca Adame, José A.; Ribotta, Pablo D.
Fecha de publicación :	2016
Tipo de resultado Científico:	preprint
Materia o Disciplina:	MEDICINA Y CIENCIAS DE LA SALUD
Palabras clave:	Microscopía;; Bizcocho; Almídón; Almacenamiento Congelado
Descripción :	The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. After 2 months of storage, texture (firmness, cohesiveness and resilience) was significantly (P < 0.05) affected and starch retrogradation was observed, while by the fourth month, the crystallinity increased and crumb fractures were noticeable. Additionally, the shrinkage of starch granules was observed as the starch circularity (Sc) values significantly decreased (P < 0.05) by the sixth month of storage. Although structural changes were not detected by image analysis, it was demonstrated that cake microstructure damage is related to physical changes because the Sc was significantly correlated (P < 0.05) with moisture and specific volume and therefore with the cake quality and texture. Moreover, sugar re‐crystallisation occurred during frozen storage, and it was significantly correlated (P < 0.05) with the deterioration in cake quality.
Editor:	Universidad Autónoma Metropolitana. Unidad Lerma
URI :	http://hdl.handle.net/20.500.12222/203
Condiciones de licencia:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Aparece en las colecciones:	Artículos Científicos

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