Effect of triticale-based edible coating on muffin quality maintenance during storage

In this paper, a triticale-based edible film coating on muffins is presented and its potential use in retarding the staling process has been studied. Edible film effects were established by measuring weight, height, volume, density, color, texture and image analysis of control and coated muffins during storage. A discriminative sensory test was also carried out. Triticale coating diminished the hardness values of the muffins during storage. The kinetics of staling was faster for control muffins than for coated ones. Descriptive parameters of shape and size in the crumb`s structure shown that storage time increased significantly the percent of small pores and decrease solidity values of pores of control muffins, while no significant difference was found in coated muffins. Our results indicate that the triticale film coating is able to compensate the staling and preserves an appearance associated with freshness in muffins.