Aplicación de un recubrimiento de almidón de maíz en masa de pizza precocida

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Gabriela Silvina Muchiutti
Ludmila Genraldine Barrios
Nancy Genoveva Cámera
Gastón Ignacio Pancrazio
Virginia Judit Larrosa


Este estudio evaluó el efecto de un recubrimiento de almidón de maíz con aceite esencial de orégano en masa de pizza precocida (MPP) durante un almacenamiento. Se experimentó la técnica de inmersión, mediante diseño bifactorial (30-60 segundos de inmersión y 60-120 minutos de secado). Se analizó la influencia sobre peso, volumen, color, firmeza y humedad, se seleccionó el mejor proceso, siendo este de 60 segundos de inmersión y 120 minutos de secado. Se estudiaron cuatro condiciones de envasado, muestras recubiertas y no recubiertas, colocadas o no en bolsas de polipropileno, durante un almacenamiento de siete días a 25°C. Las masas recubiertas tuvieron valores mayores de a*, L* y humedad que la muestra sin recubrir. La MPP recubierta consiguió mantener peso, contenido de humedad superior al 20%, y una firmeza  constante, siendo inferior a la de las otras muestras. El parámetro L* fue superior a 64 en todas las condiciones estudiadas. El análisis sensorial concluyó que el PPD recubierto tuvo excelente aceptación de los consumidores evaluados. Se concluye que los recubrimientos ofrecen una posibilidad de uso en la industria panadera.


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Muchiutti, G. S., Barrios, L. G. ., Cámera, N. G. ., Pancrazio, G. I. ., & Larrosa, V. J. (2023). Aplicación de un recubrimiento de almidón de maíz en masa de pizza precocida . Ciencia, Docencia Y Tecnología, 34(69 (set-dic). https://doi.org/10.33255/3469/1627


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