TY - JOUR
T1 - Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
AU - Díaz-Ramírez, Mayra
AU - Calderón-Domínguez, Georgina
AU - Salgado-Cruz, Ma de la Paz
AU - Chanona-Pérez, José J.
AU - Andraca-Adame, José A.
AU - Ribotta, Pablo D.
N1 - Publisher Copyright:
© 2016 Institute of Food Science and Technology
PY - 2016/8/1
Y1 - 2016/8/1
N2 - The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. After 2 months of storage, texture (firmness, cohesiveness and resilience) was significantly (P < 0.05) affected and starch retrogradation was observed, while by the fourth month, the crystallinity increased and crumb fractures were noticeable. Additionally, the shrinkage of starch granules was observed as the starch circularity (Sc) values significantly decreased (P < 0.05) by the sixth month of storage. Although structural changes were not detected by image analysis, it was demonstrated that cake microstructure damage is related to physical changes because the Sc was significantly correlated (P < 0.05) with moisture and specific volume and therefore with the cake quality and texture. Moreover, sugar re-crystallisation occurred during frozen storage, and it was significantly correlated (P < 0.05) with the deterioration in cake quality.
AB - The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. After 2 months of storage, texture (firmness, cohesiveness and resilience) was significantly (P < 0.05) affected and starch retrogradation was observed, while by the fourth month, the crystallinity increased and crumb fractures were noticeable. Additionally, the shrinkage of starch granules was observed as the starch circularity (Sc) values significantly decreased (P < 0.05) by the sixth month of storage. Although structural changes were not detected by image analysis, it was demonstrated that cake microstructure damage is related to physical changes because the Sc was significantly correlated (P < 0.05) with moisture and specific volume and therefore with the cake quality and texture. Moreover, sugar re-crystallisation occurred during frozen storage, and it was significantly correlated (P < 0.05) with the deterioration in cake quality.
KW - Cake
KW - freezing
KW - frozen storage
KW - starch retrogradation
KW - starch shrinkage
KW - structure
KW - texture
UR - http://www.scopus.com/inward/record.url?scp=84978068944&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13081
DO - 10.1111/ijfs.13081
M3 - Artículo
SN - 0950-5423
VL - 51
SP - 1744
EP - 1753
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 8
ER -