Journal
FOOD PACKAGING AND SHELF LIFE
Volume 16, Issue -, Pages 194-203Publisher
ELSEVIER
DOI: 10.1016/j.fpsl.2018.04.003
Keywords
Edible coatings; Frozen dough; Modified corn starch
Categories
Funding
- Embrapa Agroindustria Tropical, Federal University of Ceara: Food Engineering Department and Analytical Chemistry and Physical-Chemical Department
- Central Analtica-UFC/CT-INFRA/MCTI-SISNANO/Pro-Equipamentos CAPES
- Fundacao Cearense de Apoio a Pesquisa (FUNCAP)
Ask authors/readers for more resources
The Central Composite Rotatable Design (CCRD) with variables developed modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid and tomato powder. The CCRD verified the effects on the coating's properties: surface tension, electrical conductivity, viscosity and.-potential. Specific volume, hardness and Scanning Electron Microscopy with Energy-Dispersive Spectroscopy evaluated the optimized coating efficiency on the frozen dough in storage. A significant (p < 0.05) influence of AA and TP was observed in all parameters, as there was an increase in surface tension, viscosity and electrical conductivity with an increase in the independent variables. The optimized edible coatings were EC1 - 1.8% AA/4.0% TP and 2.2% AA/5.0% TP. The coated frozen dough promoted breads with a greater specific volume and less hardness than the breads produced by uncoated frozen dough. The EDS analysis showed the presence of K, S, Ca and P minerals, proving coating mobility into the dough.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available
Share Paper
