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).
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López-Mejía, N., Martínez-Correa, H.A. & Andrade-Mahecha, M.M. Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life. J Food Sci Technol 56, 5046–5055 (2019). https://doi.org/10.1007/s13197-019-03977-2
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DOI: https://doi.org/10.1007/s13197-019-03977-2