Effect of emulsifiers on physical and textural characteristics of buñuelo

Efecto de los emulsificantes sobre las características físicas y texturales del buñuelo

dc.creatorMorales, Margarita
dc.creatorRodríguez Sandoval, Eduardo
dc.creatorCortes, Misael
dc.date2013-12-31
dc.date.accessioned2023-08-28T15:13:33Z
dc.date.available2023-08-28T15:13:33Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/914
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8442894
dc.descriptionEmulsifiers are used as antistaling agents in bakery products, increased shelf life. The objective of this study was to evaluate the effects of two emulsifiers, diacetyl tartaric acid ester of monoand diglycerides (DATEM) and sodium stearoyl lactylate (SSL), on the rheological characteristics of the buñuelo dough and on the physical and chemical properties of the product stored at room temperature. DATEM and SSL were added in percentages of 0,5% and 1% base on the cheese of the formulation. The dough samples showed a significant effect on the rheological model constants of Peleg, k1 and k2, and lower values were obtained for the samples with emulsifier (DATEM or SSL) at 1%. The chemical and textural (puncture and hardness) properties of buñuelo were not influenced significantly by the emulsifiers. Cohesiveness and elasticity of the product decreased significantly as the concentration of SSL increased. Moisture content, water activity and puncture maximum force decreased during the storage time. On the other hand, the crumb hardness increased during the storage period.en-US
dc.descriptionLos emulsificantes se utilizan como agentes antienvejecimiento en productos de panadería, proporcionando mayor vida útil. El objetivo de este estudio fue evaluar los efectos de dos emulsificantes, mono y diglicéridos, de los ácidos grasos esterificados, con ácido diacetil tartárico (DATEM) y estearoil lactilato de sodio (SSL), sobre las características reológicas de la masa de buñuelo y las propiedades físicas y químicas del producto, almacenado a temperatura ambiente. Se adicionó DATEM y SSL, en porcentajes de 0,5 y 1%, con respecto al queso de la formulación. Las masas presentaron un efecto significativo sobre las constantes reológicas del modelo de Peleg, k1 y k2, obteniendo los menores valores para las muestras con emulsificante (DATEM o SSL), al 1%. No se observó influencia significativa de los emulsificantes sobre las propiedades químicas y texturales (punción y dureza) del buñuelo. La cohesividad y la elasticidad del producto disminuyeron significativamente, al aumentar la concentración de SSL. El contenido de humedad, la actividad de agua y la fuerza máxima de punción disminuyeron durante el tiempo de almacenamiento. Por el contrario, la dureza de la miga aumentó en el periodo de almacenamiento.es-ES
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dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/914/1102
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/914/1103
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dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 16 No. 2 (2013): Revista U.D.C.A. Actualidad & Divulgación Científica. Julio-Diciembre; 417-425en-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 16 Núm. 2 (2013): Revista U.D.C.A. Actualidad & Divulgación Científica. Julio-Diciembre; 417-425es-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 16 n. 2 (2013): Revista U.D.C.A. Actualidad & Divulgación Científica. Julio-Diciembre; 417-425pt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v16.n2.2013
dc.subjectProducto libre de glutenes-ES
dc.subjectSurfactantees-ES
dc.subjectSSLes-ES
dc.subjectDATEMes-ES
dc.subjectReologíaes-ES
dc.subjectGluten free producten-US
dc.subjectSurfactanten-US
dc.subjectSSLen-US
dc.subjectDATEMen-US
dc.subjectRheologyen-US
dc.titleEffect of emulsifiers on physical and textural characteristics of buñueloen-US
dc.titleEfecto de los emulsificantes sobre las características físicas y texturales del buñueloes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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