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Este estudio evaluó el efecto de un recubrimiento de almidón de maíz con aceite esencial de orégano en masa de pizza precocida (MPP) durante su almacenamiento. Se experimentó la técnica de inmersión, mediante diseño bifactorial (30-60 segundos de inmersión y 60-120 minutos de secado). Se analizó la influencia sobre peso, volumen, color, firmeza y humedad, se seleccionó el mejor proceso, siendo este de 60 segundos de inmersión y 120 minutos de secado. Se estudiaron cuatro condiciones de envasado, muestras recubiertas y no recubiertas, colocadas o no en bolsas de polipropileno, durante un almacenamiento de siete días a 25°C. Las masas recubiertas tuvieron valores mayores de a*, L* y humedad que la muestra sin recubrir. La MPP recubierta consiguió mantener peso, contenido de humedad superior al 20%, y una firmeza constante, siendo inferior a la de las otras muestras. El parámetro L* fue superior a 64 en todas las condiciones estudiadas. El análisis sensorial concluyó que el PPD recubierto tuvo excelente aceptación de los consumidores evaluados. Se concluye que los recubrimientos ofrecen una posibilidad de uso en la industria panadera.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
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