Kinetics of the physical characteristics of low fat muffins stored in two types of packing material during its shelf life

María Del C Beltrán-Orozco, Jorge H Rendón Meza, Tzayhri Gallardo-Velázquez

Research output: Contribution to journalArticle

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Abstract

The storage life of low fat muffins have been studied and results compared to those obtained for whole muffins, with total fat content (standard). The low fat muffins and the standard ones were stored under three conditions: without packing materials, in polystyrene boxes, and in polypropylene bags at the same temperature and relative humidity (T amb= 23°C, HR = 46%). The following response variables were evaluated during the storage period: weight, water content and volume of the muffins and the kinetics of such variables was evaluated. Results showed that muffins maintained their freshness during 24 hours without packing material, 96 h in polystyrene boxes and 168 h in polypropylene bags. These results were also observed by the kinetic curves of the response variables. The storage live of the muffins with low and standard fat content were the same under the same storage conditions and packing material.
Original languageAmerican English
Pages (from-to)13-22
Number of pages10
JournalInformacion Tecnologica
StatePublished - 1 Aug 2007

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