Cáceres-Rayme, Melissa C.

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    Evaluación del efecto de refrigeración y congelación en las características fisicoquímicas, microbiológicas y sensoriales de una mezcla a base de ñame (Dioscorea alata L.) con diferentes concentraciones de goma xantán
    (2013) Cáceres-Rayme, Melissa C.; Negrón, Edna; College of Agricultural Sciences; Orellana, Lynette E.; Pérez Muñoz, Fernando; Department of Food Science and Technology; Fernández Vancleve, John
    The effect of refrigeration and freezing in the physicochemical, microbiological and sensorial properties of a batter based in yam (Dioscorea alata L.) was evaluated. For this purpose, three treatments of a yam batter Florido variety with three different xanthan gum concentrations (0, 0.15 y 0.30%) were produced. The batter was frozen before being thawed for 0, 30, 60 and 90 days to evaluate their physicochemical properties and various microbiological analysis were performed at 0, 1, 4, 7 and 10 days of refrigeration. Also, cupcakes were baked with thawed mixture and evaluated the height and texture of the cupcakes. Moreover, simple ranking sensory tests were performed with thawed moisture at 0, 30, 60 and 90 days. The pH and aw values declined slightly during refrigerated storage. Moreover, there was no significant difference (P>0.05) under frozen storage. The color parameters decreased slightly under refrigerated storage but remained the same in comparison to frozen storage (parameter L* from 68.13 to 68.53, parameter a* from 4.05 to 4.56 y parameter b* from 28.24 to 28.76). Also, the percent of moisture, ash and carbohydrate were slightly distinct in the different treatments, although this difference is very small (moisture from 69.39% to 71.25%, ash from 6.02% to 6.45% y carbohydrate from 10.98% to 13.99%). Syneresis percentage and water capacity retention were significantly different in the three treatments, so that, as the concentration of xanthan gum increased, less syneresis was observed and higher percentage of water retention capacity. Acid values decreased slightly during refrigerated storage (from 0.02 to 0.05), but remained equal in frozen storage. It showed a slight increase in growth of aerobic and lactic acid bacteria in refrigerated storage, where no significant differences (P> 0.05) in frozen storage were observed. The height of the cupcakes was greater at higher concentration. The texture of cupcakes was not significantly affected by frozen and refrigeration storage of the different treatments (P>0.05). In sensory analysis, the panelist did not found a significant difference in preference with baked cupcakes.