Strategic modulation of lime concentration to optimize chemical composition, microbial stability, and sensory quality in quispiño dough formulation

Strategic modulation of lime concentration to optimize chemical composition, microbial stability, and sensory quality in quispiño dough formulation

Abstract This study investigates the impact of varying lime concentrations (0.1–0.9%) on the chemical composition, microbial stability, color, texture, and sensory properties of quispiño dough. Lime concentrations ranging from 0.1 to 0.9% were analyzed. The results demonstrated that higher lime conc...

Full description

Saved in:
Bibliographic Details
Main Authors: Carmen Gisela Mindani Cáceres, Vladimiro Ibañez Quispe, Edwin O. Baldeón, José Luis Cahuana Jorge, Fredy Grimaldo Calizaya Llatasi, Franklin Ore Areche, Danitza Corina Paricanaza Ticona, José Manuel Barrera Condori, Daphne Heela Castro Arata, Olivia Magaly Luque Vilca, Tania Jakeline Choque Rivera, Denis Dante Corilla Flores, Maxgabriel Alexis Calla Huayapa
Format: Article
Language:English
Published: Springer 2025-08-01
Series:Discover Food
Subjects:
Lime optimization
Microbial safety
Textural modification
Color analysis
Sensory acceptability
Online Access:https://doi.org/10.1007/s44187-025-00566-5
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1007/s44187-025-00566-5

Similar Items