Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake | Regulación y optimización de la actividad del agua y la calidad del pastel de papa (patata) congelado de humedad intermedia
Shi, Yi | Yao, Huan | Yang, Danlu | Wu, Jinhong | Zhang, Linnan | Wang, Shaoyun | Wang, Zhengwu
The deterioration of cakes during frozen storage is a notorious phenomenon. This study aimed to evaluate the effects of cryoprotectants (collagen peptide, sericin peptide, and curdlan) on the intermediate-moisture cake during frozen storage. The results showed that cryoprotectants had a positive impact on water state and properties of products. Compared with the control group, the intermediate-moisture cake with better water-holding capacity had better texture characteristics and flavor than the others had, including alleviating the decrement of hardness and chewiness and promoting the augment of sensory evaluation. This study provided more comprehensive theories for the effects of cryoprotectants on intermediate-moisture cake quality from the perspective of water state.
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