Journal of Food Processing & Technology

Effect of sauces on processing and physicochemical properties of baked pizzas done employing readyshaped frozen pizza dough with fibre from a tiger-nut (Cyperus esculentus) milk co-product

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Cecibel Alava Pincay, Samuel Verdu, Raul Grau and J M Barat

Universitat Politècnica de València, Spain

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Tiger nut milk co-product contents high amount of insoluble fiber, which is interesting to the food industry and nutritional field. The aim of this work was to study the effect of different sauces on processing and physicochemical properties of baked pizzas done employing ready-shaped frozen pizza dough with fibre from a tiger-nut (Cyperus esculentus) milk co-product. From the two tissues that have the co-product (Brown-shell, and White-endosperm), only the whiter (White-endosperm), with smaller particle size, has been used. For it, co-product was sieved (XBST). In addition, XBST was milled obtaining a new flour with smaller particle size (XBT). To make the ready-shaped pizza dough with fibre, 20% of wheat flour was replaced by the two types of co-product size. Substitution level, tissue and particle size were determined in studies previous. During the pizzas elaboration, three different baking times were defined, and two types of sauces (cream and tomato). The studied physicochemical parameters were weight loss, water activity, humidity, texture (TPA) and color. Results indicated that long baking times produced high weight loss and hardness textures, for both sauces, but more pronounced for samples containing tomato sauce. These samples had also the lowest values of water activity and moisture. The fat content of cream sauce reduces the water lost, affecting the water activity and texture. Regarding color, for both sauces, when baking time increased, the luminosity and whiteness increased too, decreasing the tone. Brown and chrome increased for both sauces, but even more on those containing cream sauce. The particle size was influent too. Pizzas done with the small particle size had the lowest weight loss, having higher values of water activity and moisture than those with larger particle size. This behavior affected the texture, with higher values of hardness, gumminess, chewiness in pizzas with larger particle size.

Biography :

Cecibel Alava Pincay is an Engineer in Food Technology and Master in Project Management. He is a Student of the Doctoral Program in Science, Technology and Food Management at the Universitat Politècnica de València in Spain.