RESUMEN
The objective of this study was to evaluate the physicochemical, textural, sensory and microbiological stability of cupcakes during storage after the addition of different proportions of quinoa protein isolate modified by heat denaturation (QPI-HD) and freezing-lyophilization (QPI-FL). The cupcakes containing modified quinoa protein exhibited greater firmness and water activity than the control cupcake. The texture profile analysis (TPA) revealed that the cupcakes with modified quinoa protein were statistically different from those with unmodified protein isolate and the control cupcake. Moreover, cupcakes with quinoa protein modified by either heat or freezing had greater acceptance and preference on the part of consumers. In addition to this, these cupcakes showed lesser growth of molds after 10 days of storage; this indicated that the abovementioned additive could extend the shelf life of cupcakes. These results showed that the addition of modified quinoa protein led to cupcakes with better sensory and textural properties and greater stability during storage.
Asunto(s)
Pan/análisis , Chenopodium quinoa/química , Análisis de los Alimentos , Proteínas de Plantas/química , Proteínas de Plantas/aislamiento & purificación , Antifúngicos , Pan/microbiología , Culinaria , Harina , Microbiología de Alimentos , Liofilización , Congelación , Calor , Desnaturalización Proteica , Estabilidad Proteica , Semillas/química , Gusto , Agua/químicaRESUMEN
Blackberry (Rubus fruticosus) juice possesses compounds with antioxidant activity, which can be protected by different biopolymers used in the microencapsulation. Therefore, the effects of cell wall material including maltodextrin (MD), Arabic gum (GA) and whey protein concentrate (WPC) were evaluated on the physicochemical and antioxidant properties of encapsulated blackberries using a spray-drying technique. Anthocyanin concentration, polymeric colour, total polyphenols, radical scavenging activity of the 1,1-diphenyl-2-picrilhydrazil radical, reducing power and the stability at different storage conditions were evaluated. GA and MD conferred a similar protection to the antioxidant compounds when the microcapsules were stored at low water activities (aw < 0.515) in contrast to at a high moisture content (aw > 0.902), whereas WPC presented a high protection. Therefore, the selection of the best wall material for blackberry juice encapsulation depends of the conditions of storage of the powder.
