TARO (Colocasia esculenta) MUCILAGE IN FROZEN PRE-BAKED BREAD

Taro mucilage is a hydrocolloid with emulsifying power and freezing helps preserve bread. This study aimed to study the effects of lyophilized taro mucilage on the technological quality of pre-baked and frozen french breads during storage. French breads of 50 grams were prepared without mucilage taro - PFSMT (2% hydrogenated fat) and with mucilage taro - PFCMT (0.73% mucilage and 1.58% hydrogenated fat). After fermentation, the breads were pre-baked for 8 minutes, ultra frozen and stored for 1, 7, 15, 30 and 60 days. At the predefined times, the breads were annealed for 12 minutes and the analyzes were performed after cooling them. Volume loss during freezing and storage is one of the problems pointed out with regard to frozen breads, however until the 30th day there was no statistical difference in the specific volume of breads. The average density was statistically the same on days 1, 7 and 15, with 2.96 g / cm3 in PFSMT; and 2.87g / cm3 in PFCMT. On the 30th and 60th day the treatments differed. Mucilage taro did not affect the color of the crust, but on the 15th day the L color in the PFSMT crumb was 64.33 and 68.2 for PFCMT. Water activity remained at 0.89. PFSMT firmness increased from 0.38N on day 1 to 3.18N on day 60. In PFCMT it went from 0.53N to 3.20N. In the sensory analysis, the attributes taste, texture, overall impression and purchase intention, when analyzed during storage, were statistically equal for both PFSMT and PFCMT. The addition of taro mucilage maintained the technological and sensory quality of the breads and can be used as a fat substitute for up to 30 days of storage.