Sensory and texture properties of “chipá”: Influence of ingredients and storage conditions of batter

Figures & data

Figure 1. Cassava starch “chipá” (A) and corn starch “chipá” (B) prepared from batter stored in different conditions. Magnifying glass observations of fresh “chipás” made with cassava starch (a) and corn starch (b). Magnification: 12×.

Notes: F: fresh; R: refrigerated during three days; Fr: frozen during one month.

Figure 2. Texture of batter and baked products with different storage conditions of batter.

Notes: F: fresh; R: refrigerated during three days; Fr: frozen during one month. Dark gray columns: batter or baked products with cheese, light gray columns: batter or baked products without cheese. Different letters indicate that the mean values significantly differ (Fisher LSD, α = 0.05).

Table 1. Volume of baked products made from batter stored in different conditions

Starch	Storage condition	Volume (cm^3)
		With cheese	Without cheese
Cassava	Fresh	22,05 g	17,35 c
	Refrigerated	20,94 f	16,47 a,b
	Frozen	22,50 g	16,41 a,b
Corn	Fresh	20,54 f	18,58 c
	Refrigerated	19,65 e	16,09 a,b
	Frozen	19,66 e	15,85 a

Note: Values followed by the same letter were not significantly different at 5% level.

Figure 3. DSC of cheese, batter and starch samples with similar water contents. Cassava starch (a), corn starch (b), cheese (c); batter made with cheese and cassava starch (d), batter made with cheese and corn starch (e).

Figure 4. Total difference of colour (ΔE) and browning index (BI) of baked products prepared with batter stored in different conditions.

Notes: F: fresh; R: refrigerated during three days; Fr: frozen during one month. Dark gray columns: batter or baked products with cheese; light gray columns: batter or baked products without cheese. Different letters indicate that the mean values significantly differ (Fisher LSD, α = 0.05).

Figure 5. In vitro starch digestibility of “chipás” prepared with batter stored in different conditions. Incubation times: 30, 60 and 120 min. Results are expressed as percent of maltose per milligram of dry sample with respect to the same measure for dry white bread.

Notes: F: fresh; R: refrigerated during three days; Fr: frozen during one month. Light gray columns: fresh “chipás”; gray columns: refrigerated “chipás”, dark gray columns: frozen “chipás”. Different letters indicate that the mean values significantly differ (Fisher LSD, α = 0.05).

Figure 6. Sensory evaluation of “chipás”. (A): Preference of the type of starch. Light gray columns: cassava starch “chipá”; gray columns: corn starch “chipá”. (B) and (C): Preference of “chipás” prepared with batter stored in different conditions. (B): cassava starch “chipá”, (C): corn starch “chipá”. Light gray columns: fresh, gray columns: refrigerated; dark gray columns: frozen.

Notes: Different letters in each attribute indicate that the mean values significantly differ (Fisher LSD, α = 0.05).