Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives
| Autor: | Luana de Oliveira Melo Naponucena, Janice Izabel Druzian, Roseane Santos Oliveira, Samantha Serra Costa, Bruna Aparecida Souza Machado, Emanuelle Andrade Dantas, Luciana Emanuella Ferreira Saraiva, Rejane Pina Dantas Silva |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Sucrose Water activity Starch Propolis engineering.material Shelf life 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound chemistry Coating 010608 biotechnology Chewiness Genetics engineering Food science Sugar Agronomy and Crop Science Molecular Biology 010606 plant biology & botany Biotechnology |
| Zdroj: | African Journal of Biotechnology. 18:206-219 |
| ISSN: | 1684-5315 |
| DOI: | 10.5897/ajb2018.16741 |
| Popis: | The aim of this study was to develop edible coatings containing natural additives incorporated to the matrix of cassava starch, for use in muffins, as well as to evaluate the efficacy of its use in the increase of shelf life and maintenance of the products characteristics. Seventeen film forming formulations were developed following a central composite experimental design (CCD). The influence of independent variables (soluble coffee, cocoa powder and propolis extract) was determined on the sensorial (colour, taste, texture and dissolution) and physical-chemical parameters (water activity, humidity, hardness, chewiness, cohesiveness and elasticity) of the muffins with edible active coatings. Two new formulations were selected for the study of microbiological and physical-chemical stability during the storage. In the sensorial evaluation, it was verified that the variables studied exerted a significant effect (p 0.05). For colour, the concentrations of soluble coffee and cocoa powder were significantly influenced (p |
| Databáze: | OpenAIRE |
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