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

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dc.audience researchers es_MX
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.coverage MX es_MX
dc.date.accessioned 2018-07-03T19:39:39Z
dc.date.available 2018-07-03T19:39:39Z
dc.date.issued 2016
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.identificador.materia 3 es_MX
dc.identifier.other http://dx.doi.org/10.1111/ijfs.13081
dc.identifier.uri http://hdl.handle.net/20.500.12222/203
dc.language eng es_MX
dc.publisher Universidad Autónoma Metropolitana. Unidad Lerma es_MX
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 Internacional *
dc.rights.license info:eu-repo/semantics/openAccess *
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.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.title Sponge cake microstructure, starch retrogradation and quality changes during frozen storage es_MX
dc.type preprint es_MX
dc.type.version info:eu-repo/semantics/publishedVersion es_MX
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