Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

被引：98

作者：

Baixauli, R. ^{[1
]}

Salvador, A. ^{[1
]}

Fiszman, S. M. ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 226卷 / 03期

关键词：

resistant starch; muffins; texture; TPA; elastic recovery; shelf life; survival analysis;

D O I：

10.1007/s00217-007-0565-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) (26/0, 21/5, 16/10, 11/15 and 6/20) was studied. In this study, texture profile analysis (TPA) and the elastic recovery test were used to evaluate the effects of RS on the textural properties of fresh and stored muffins (from 0 to 16 days). Textural parameter values decreased with the increase of RS; springiness and cohesiveness reflected better than the textural differences for fresh muffins. Changes in the textural parameter values with storage time were smaller at higher RS levels. Survival analysis methodology was used to estimate the changes in muffin shelf life. Shelf life time of control muffin is higher than 20% RS muffin for 25% consumer rejection but this behaviour is the opposite for 50% consumer rejection.

引用

页码：523 / 530

页数：8

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