Application of a cornstarch coating with oregano essential oil on pre-cooked pizza dough
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This study evaluated the effect of a cornstarch coating with oregano essential oil on the aging of precooked pizza dough (PPD) during storage. The dipping technique was used in a two factorial design (30-60 seconds dipping and 60-120 minutes drying). The influence on weight, volume, color, firmness and moisture content was analyzed and the best process selected, which consisted of immersion times of 60 seconds and drying of 120 minutes. In addition, four packaging conditions were studied: coated and uncoated samples placed in polypropylene bags or left unpackaged during 7-day storage at 25 °C, with the same variables analyzed. The coated doughs showed higher values of a*, L* and moisture compared to the uncoated sample. The coated PPD maintained its weight, with moisture content above 20 %, and its firmness remained constant, lower than the other samples. The L* parameter value exceeded 64 in all the conditions studied. The sensory analysis showed that the coated PPD was highly accepted by the consumers evaluated. In conclusion, coatings with oregano essential oil offer a new potential application in the baking industry.
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