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

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Campo DC	Valor	Lengua/Idioma
dc.contributor.author	Mayra Diaz Ramirez, 0000-0002-6087-7053	-
dc.contributor.other	Calderón Dominguez, Georgina	-
dc.contributor.other	Salgado Cruz, Ma de la Paz	-
dc.contributor.other	Chanona Pérez, José J.	-
dc.contributor.other	Andraca Adame, José A.	-
dc.contributor.other	Ribotta, Pablo D.	-
dc.date.accessioned	2018-07-03T19:39:39Z	-
dc.date.available	2018-07-03T19:39:39Z	-
dc.date.issued	2016	-
dc.identifier.other	http://dx.doi.org/10.1111/ijfs.13081	-
dc.identifier.uri	http://hdl.handle.net/20.500.12222/203	-
dc.description	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.	es_MX
dc.format	application/pdf	es_MX
dc.language	eng	es_MX
dc.publisher	Universidad Autónoma Metropolitana. Unidad Lerma	es_MX
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	es_MX
dc.subject	MEDICINA Y CIENCIAS DE LA SALUD	es_MX
dc.title	Sponge cake microstructure, starch retrogradation and quality changes during frozen storage	es_MX
dc.type	preprint	es_MX
dc.rights.license	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.rights.license	info:eu-repo/semantics/openAccess	es_MX
dc.subject.keywords	Microscopía;	es_MX
dc.subject.keywords	Bizcocho	es_MX
dc.subject.keywords	Almídón	es_MX
dc.subject.keywords	Almacenamiento Congelado	es_MX
dc.type.version	info:eu-repo/semantics/publishedVersion	es_MX
dc.coverage	MX	es_MX
dc.audience	researchers	es_MX
dc.identificador.materia	3	es_MX
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