Aplicação de cobertura de amido de milho com óleo essencial de orégano em massa de pizza pré-assada
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Resumo
Este estudo avaliou o efeito de uma cobertura de amido de milho com óleo essencial de orégano em massa de pizza pré-assada (MPP) durante armazenamento. Foi experimentada a técnica de imersão, utilizando desenho de dois fatores (30-60 segundos de imersão, 60-120 minutos de secagem). Foi analisada a influência no peso, volume, cor, firmeza e teor de umidade e selecionado o melhor processo, tempos de imersão de 60 segundos e secagem de 120 minutos. Foram estudadas quatro condições de embalagem, amostras revestidas e não revestidas, acondicionadas ou não em sacos de polipropileno, durante 7 dias de armazenamento a 25 °C. As massas revestidas apresentaram maiores valores de a*, L* e umidade. A MPP revestida conseguiu manter seu peso, seu teor de umidade foi superior a 20 %, e a firmeza apresentou valores constantes, sendo inferior à das outras amostras. O valor do parâmetro L* foi superior a 64 em todas as condições estudadas. A análise sensorial concluiu que o PPD revestido teve excelente aceitação pelos consumidores avaliados. Conclui-se que as coberturas oferecem uma nova possibilidade de uso na indústria de panificação.
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Os autores detêm os direitos autorais e concedem ao periódico o direito de ser a primeira publicação do trabalho, bem como licenciando-o sob uma Creative Commons Attribution License que permite que terceiros compartilhem o trabalho com um reconhecimento da autoria do trabalho e inicial da publicação nesta revista. Todo o conteúdo é publicado sob a licença internacional Creative Commons 4.0: Atribuição-Não-Comercial-Compartilhamento pela mesma.
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