Keywords
sweet short pastry
precooked mass
shelf life
sensory analysis
How to Cite
Abstract
The use of modified atmospheres for bakery products has increased in recent years high-lighting the use of gases such as carbon dioxide (CO2) and nitrogen (N2). Products such as short pastry have great importance due to its wide application in the preparation of salty and sweet meals. This study evaluated the change in physicochemical, organoleptic and microbiological characteristics of a precooked sweet pastry using different storage atmospheres (air, vacuum, 60% CO2/40% N2, 70% CO2/30% N2 and 100% CO2) at different storage periods (1, 2 and 4 weeks). Treatments were arranged in a completely randomized design with a 5x3 factorial arrangement. It was determined that there is no significant difference in the physicochemical and microbiological characteristics for all types of atmospheres, as well as, for the storage periods. However, through sensory analysis, it was determined that the atmospheres that kept the initial organoleptic characteristics of the product were the samples stored in air, 70% CO2/30% N2 and 100% CO2. Considering the economic factor, it was concluded that the best storage atmosphere for this is air.
References
Sanguinetti, A.; Secchi, N.; Del Caro, S.; Stara, G.; Roggio, T.; Piga, A. 2009. "Effectiveness Of Active And Modified Atmosphere Packaging On Shelf Life Extension Of A Cheese Tart". International Journal of Food Science and Technology, 44 (6): 1192-1198.
Fik, M. 2004. "Bread staling and methods of prolonging its freshness". Zywnosc. Nauka. Technologia. Jakosc, 2: 5-22.
Jakosc, Z. N. T. 2004. "Nuevo tratado de panificación y bollería". AMV Ediciones: Madrid: 346-347.
M.,A. 2014. "Caracterización de diferentes productos de bollería industrial. II. Estudio de la micoflora". Alimentaria, 287: 51-56.
Daniels, J.; Krishnamurthi, R.; S., R. 1985. "A review of effects of carbon dioxide on microbial growth and food quality". Journal of Food Protection, 48: 532-537.
Ortola, C.; Santacreu, C. 1998. "Principios de aplicación del envasado en atmósfera modificada a los productos de panificación y bollería". Alimentación, equipos y tecnología., 17 (5): 111-117.
Ellis, W.; Smith, J.; Simpson, B.; Khanizadeh, S.; Oldham, J. 1993. "Control of growth and aflatoxin production of Aspergillus flavus under modified atmosphere packaging (MAP) conditions". Food Microbiology., 10 (1): 9-21.
Ellis, W.; Smith, J.; Simpson, B.; Ramaswamy, H.; Doyon, G. 1994. "Growth of and aflatoxin production by Aspergillus flavus in peanuts stored under modified atmosphere packaging (MAP) conditions". International Journal of Food Microbioly, 22 (2-3): 173-187.
Kotsianis, I.; Giannou, V; Tzia, C. 2002. "Production and packaging of bakery products using". Trends in Food Science & Technology, 13: 319-324.
Sanguinetti, A.; Secchi,N.; Del Caro, A.; Stara, G.; Roggio, T.; Piga, A. 2009. "Effectiveness of active and modified atmosphere packaging on shelf life extension of a cheese tart". International Journal of Food Science and Technology., 44 (6): 1192-1198.
G&Cia. 2008. "Masa quebrada". Enlace: http://www.gastronomiaycia.com/2008/08/17/masa-quebrada/.
Instituto Ecuatoriano de Normalización. 1979. "Pan Común Requisitos NTE INEN 0095: 79".
Instituto Ecuatoriano de Normalización. 2005. "Galletas. Requisitos. NTE INEN 2085: 2005".
Sánchez, J. 2012. "Capítulo 9. Transformación de datos o cambios de escala". en "Introducción al Diseño Experimental". Innovación Digital: Quito.
Allen, J.; R., H. 1994. "Rancidity in Foods". Springer-Verlag.
Piergiovanni, L. 1997. "Minimizing the residual oxygen in modified atmosphere packaging of bakery products".
Zambiazi,R. 1999. "Storage stability of genetically modified canola oils". Canberra, Australia: Proceedings of the 10th International Rapeseed Congress.
Chirinos, C.; Chirinos, F.; Aricari, L. 2001. "˜Elaboración de galletas utilizando harinas sucedáneas obtenidas con productos de la región". Revista Amazónica de investigación alimentaria., 1 (1): 43-48.
Vermeiren, L. 1999. Trends in Food Science and Technology. "Developments in the active packaging of foods", 10 (3): 77-86.
Van Trijp, H.; Schifferstein, H. 1995. "Sensory analysis in marketing practice: comparison and integration". Journal of Sensory Studies., 10 (2): 127-147.
Rodriguez, S.; Qüesta, A. "Evaluación sensorial de vegetales frescos y mínimamente procesados". Universidad Nacional de Santiago del Estero. http://www.fcai.uncu.edu.ar/upload/29atc-rodriguez-unse.pdf.
Copyright notice
Authors who publish in the journal ACI Avances en Ciencias e Ingenierías accept the following terms:
- The authors will retain their copyright and guarantee the journal the right of first publication of their work, which will be simultaneously subject to the Creative Commons Attribution License that allows third parties to share the work provided that its author and its first publication in this journal is indicated.
- Authors may adopt other non-exclusive license agreements for the distribution of the published version of the work, thereby being able to publish it in a monographic volume or reproduce it in other ways, provided that the initial publication in this journal is indicated.
- Authors are permitted and advised to disseminate their work over the Internet:
- Before submission to the journal, authors can deposit the manuscript in pre-publication files/repositories (preprint servers/repositories), including arXiv, bioRxiv, figshare, PeerJ Preprints, SSRN, and others, which can produce interesting exchanges and increase citations of the published work (see The effect of open access).
- After submission, it is recommended that authors deposit their article in their institutional repository, personal website, or scientific social network (such as Zenodo, ResearchGate or edu).