Estudio de los atributos fisicoquímicos de calidad que influyen en la vida útil de muffins de vainilla

Authors

  • D. K Gálvez-Toledo Universidad Autónoma del Estado de Hidalgo
  • E. Contreras-López Universidad Autónoma del Estado de Hidalgo
  • J. Jaimez-Ordaz Universidad Autónoma del Estado de Hidalgo
  • L. G. González-Olivares Universidad Autónoma del Estado de Hidalgo
  • J. G. Pérez-Flores Universidad Autónoma del Estado de Hidalgo

DOI:

https://doi.org/10.29105/idcyta.v8i1.113

Keywords:

Bread stealing, shelf life, muffin, kinetic modeling

Abstract

A muffin is a small round cake elaborated without sugar. In general, baked products have been the subject of various investigations due to the interaction between their components and their deterioration. Since vainilla muffins used in this investigation had good microbiological stability due to preservative agents incorporated in their formulation, the objective of this work was to determine which quality physicochemical parameters have the greatest influence on their shelf life, using the accelerated testing approach, in order to propose strategies to prolong it. For this, the muffins were stored at different temperatures. Changes in moisture content, water activity and weight were determined in triplicate. The results were adjusted with different mathematical models. Muffin weight loss was the variable with the greatest influence on product shelf life and was adjusted to the equation of order zero (=0.817±0.308). In conclusion, the kinetic analysis provides a reliable criterion to predict the stability and shelf life of muffins, with the information obtained here it is possible to establish strategies to increase shelf life.

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Published

2023-07-17

How to Cite

Gálvez-Toledo , D. K., Contreras-López, . E., Jaimez-Ordaz, J., González-Olivares , L. G., & Pérez-Flores , J. G. (2023). Estudio de los atributos fisicoquímicos de calidad que influyen en la vida útil de muffins de vainilla. Revista Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 8(1), 889–898. https://doi.org/10.29105/idcyta.v8i1.113

Issue

Vol. 8 No. 1 (2023): Enero diciembre 2023

Section

Articles

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Copyright (c) 2023 D. K Gálvez-Toledo , E. Contreras-López, J. Jaimez-Ordaz, L. G. González-Olivares , J. G. Pérez-Flores

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