Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Autores
Díaz-Ramírez, Mayra; Calderón-Domínguez, Georgina; Salgado-Cruz, María de la Paz; Chanona-Pérez, José J.; Andraca-Adame, José A.; Ribotta, Pablo Daniel
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Díaz-Ramírez, Mayra. Universidad Autónoma Metropolitana; México
Fil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional; México
Fil: Salgado-Cruz, María de la Paz. Consejo Nacional de Ciencia y Tecnología; México
Fil: Chanona-Pérez, José J.. Instituto Politécnico Nacional; México
Fil: Andraca-Adame, José A.. Instituto Politécnico Nacional; México
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
Materia
Cake
Freezing
Frozen Storage
Starch Retrogradation
Starch Shrinkage
Structure
Texture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48664
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48664
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sponge cake microstructure, starch retrogradation and quality changes during frozen storageDíaz-Ramírez, MayraCalderón-Domínguez, GeorginaSalgado-Cruz, María de la PazChanona-Pérez, José J.Andraca-Adame, José A.Ribotta, Pablo DanielCakeFreezingFrozen StorageStarch RetrogradationStarch ShrinkageStructureTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Díaz-Ramírez, Mayra. Universidad Autónoma Metropolitana; MéxicoFil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional; MéxicoFil: Salgado-Cruz, María de la Paz. Consejo Nacional de Ciencia y Tecnología; MéxicoFil: Chanona-Pérez, José J.. Instituto Politécnico Nacional; MéxicoFil: Andraca-Adame, José A.. Instituto Politécnico Nacional; MéxicoFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; ArgentinaWiley Blackwell Publishing, Inc2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48664Díaz-Ramírez, Mayra; Calderón-Domínguez, Georgina; Salgado-Cruz, María de la Paz; Chanona-Pérez, José J.; Andraca-Adame, José A.; et al.; Sponge cake microstructure, starch retrogradation and quality changes during frozen storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 51; 8; 8-2016; 1744-17530950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13081info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13081info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:34Zoai:ri.conicet.gov.ar:11336/48664instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:43:34.965CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
title Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
spellingShingle Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
Díaz-Ramírez, Mayra
Cake
Freezing
Frozen Storage
Starch Retrogradation
Starch Shrinkage
Structure
Texture
title_short Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
title_full Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
title_fullStr Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
title_full_unstemmed Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
title_sort Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
dc.creator.none.fl_str_mv Díaz-Ramírez, Mayra
Calderón-Domínguez, Georgina
Salgado-Cruz, María de la Paz
Chanona-Pérez, José J.
Andraca-Adame, José A.
Ribotta, Pablo Daniel
author Díaz-Ramírez, Mayra
author_facet Díaz-Ramírez, Mayra
Calderón-Domínguez, Georgina
Salgado-Cruz, María de la Paz
Chanona-Pérez, José J.
Andraca-Adame, José A.
Ribotta, Pablo Daniel
author_role author
author2 Calderón-Domínguez, Georgina
Salgado-Cruz, María de la Paz
Chanona-Pérez, José J.
Andraca-Adame, José A.
Ribotta, Pablo Daniel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cake
Freezing
Frozen Storage
Starch Retrogradation
Starch Shrinkage
Structure
Texture
topic Cake
Freezing
Frozen Storage
Starch Retrogradation
Starch Shrinkage
Structure
Texture
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Díaz-Ramírez, Mayra. Universidad Autónoma Metropolitana; México
Fil: Calderón-Domínguez, Georgina. Instituto Politécnico Nacional; México
Fil: Salgado-Cruz, María de la Paz. Consejo Nacional de Ciencia y Tecnología; México
Fil: Chanona-Pérez, José J.. Instituto Politécnico Nacional; México
Fil: Andraca-Adame, José A.. Instituto Politécnico Nacional; México
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48664
Díaz-Ramírez, Mayra; Calderón-Domínguez, Georgina; Salgado-Cruz, María de la Paz; Chanona-Pérez, José J.; Andraca-Adame, José A.; et al.; Sponge cake microstructure, starch retrogradation and quality changes during frozen storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 51; 8; 8-2016; 1744-1753
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48664
identifier_str_mv Díaz-Ramírez, Mayra; Calderón-Domínguez, Georgina; Salgado-Cruz, María de la Paz; Chanona-Pérez, José J.; Andraca-Adame, José A.; et al.; Sponge cake microstructure, starch retrogradation and quality changes during frozen storage; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 51; 8; 8-2016; 1744-1753
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.13081
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13081
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268611136192512
score 13.13397

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