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 concentrations significantly reduced moisture, protein, pH, total phenols, fat, and fiber content, while increasing ash content. Microbial stability improved with higher lime concentrations, leading to substantial reductions in total viable count (TVC), yeast, mold, and the complete absence of E. coli at concentrations of 0.5% and above. Color analysis revealed a decrease in lightness (L) and increases in redness (a) and yellowness (b), especially after cooking. Texture profile analysis (TPA) indicated that higher lime levels led to softer dough, characterized by reduced hardness, elasticity, and cohesiveness. Sensory evaluation confirmed that the overall acceptability of the dough decreased as lime concentration increased, with significant declines in flavor, texture, and appearance at concentrations above 0.5%. Results revealed lime enhances microbial stability and alters the chemical composition of quispiño dough, it can also negatively impact its sensory qualities at higher concentrations above 0.5%. A balance between functional benefits and consumer acceptability is therefore critical when using lime in dough formulations. This study provides valuable insights for both traditional and industrial food applications where lime is used as a natural preservative and processing aid. Striking a balance between functional benefits and consumer acceptability is critical when incorporating lime in quispiño dough. Optimizing lime concentration is essential to balance functional benefits and consumer acceptability in quispiño dough production.