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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 5046–5055 | Cite as

Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life

  • Natali López-MejíaEmail author
  • Hugo Alexander Martínez-Correa
  • Margarita María Andrade-Mahecha
Original Article
  • 18 Downloads

Abstract

The objective of this study was to evaluate the physicochemical, sensory and texture characteristics of pancakes which contained dehydrated squash pulp (10 and 30 g/100 g of ready mix pancake). For this, first the physicochemical characteristics as well as the thermal and functional properties of dehydrated squash pulp (DSP) were determined. Then, the stability of the pancake ready mix was evaluated, through its physical–chemical and microbiological properties, during a storage period of 3 weeks, at 25, 40 and 50 °C. Finally, shelf life was estimated by means of two predictive methods (reaction kinetics and microbiological method). Results showed that DSP presented a high dietary fiber content (30.02 g/100 g), total carotenoids (452.04 µg/g), and phenolic compounds (415 ± 9.19 mg GAE/100 g), high swelling power, low solubility and emulsifying capacity. The formulation with the highest acceptance was that containing 10% dehydrated squash pulp (DSP-10), which obtained a shelf life of 5.39 weeks (28 °C) (reaction kinetics) and 33.51 weeks (microbiological method).

Keywords

Pancakes Squash Functional properties Total carotenoids Dietary fiber 

Notes

Supplementary material

13197_2019_3977_MOESM1_ESM.docx (311 kb)
Supplementary material 1 (DOCX 310 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Faculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA)National University of ColombiaPalmiraColombia

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