Citas bibligráficas
García, D., (2021). Determinación de la vida útil del pan de molde libre de glutén con quinua (Chenopodium quinoa) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4617
García, D., Determinación de la vida útil del pan de molde libre de glutén con quinua (Chenopodium quinoa) []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/4617
@mastersthesis{renati/1115079,
title = "Determinación de la vida útil del pan de molde libre de glutén con quinua (Chenopodium quinoa)",
author = "García Ramón, Diego Fernando",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
The research aimed to determine the shelf life of gluten-free sliced bread with quinoa (Chenopodium quinoa) using changes in physical, chemical, microbiological properties and general acceptability over time. The gluten-free sliced bread was made with potato starch, quinoa flour, and calcium propionate was added (as a preservative). Finally, they were packaged in two materials (polyethylene and polypropylene) and were stored for 12 days at 25 °C and 80 percent RH. To determine the shelf life the techniques of: Reaction kinetics, mathematical modeling by moisture migration and survival analysis were used. The initial product was characterized obtaining a specific volume of 1,77 ± 0,006 cm3 /g, the structure of the crumb was 4,27 ± 1,90 mm2 for the cell area and 83,65 ± 1,38 for the number of alveoli/cm2. The changes in moisture, aw and texture followed the reaction kinetics of order one for both the gluten-free bread packed in polypropylene and in polyethylene. The shelf life by reaction kinetics was mainly limited by firmness, obtaining a value of 3,15 days for bread packed in polypropylene and 1,88 days for polyethylene. Packaging materials (p<0,05) significantly influenced moisture, aw, and general acceptability. The bread remained microbiologically stable for six days. In the simulation using the mathematical model by moisture migration that used the sorption isotherm of gluten-free bread, the Oswin model was the one that gave the best correlation with the experimental data (R2 = 0,94 and mean relative error 5,61 per percent) and the results obtained for the shelf life were 50,26 days for polypropylene and 43,53 days for polyethylene. Finally, the shelf life (SL) by survival analysis was 4,47 days for polypropylene and 3,89 days for polyethylene assuming a 50 percent probability of failure.
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