Coating development with modified starch and tomato powder for application in frozen dough

The Central Composite Rotatable Design (CCRD) with variables developed modified ascorbic acid (AA) starch coating added with tomato powder (TP): ascorbic acid and tomato powder. The CCRD verified the effects on the coating's properties: surface tension, electrical conductivity, viscosity and ζ-potential. Specific volume, hardness and Scanning Electron Microscopy with Energy-Dispersive Spectroscopy evaluated the optimized coating efficiency on the frozen dough in storage. A significant (p < 0.05) influence of AA and TP was observed in all parameters, as there was an increase in surface tension, viscosity and electrical conductivity with an increase in the independent variables. The optimized edible coatings were EC1 - 1.8% AA/4.0% TP and 2.2% AA/5.0% TP. The coated frozen dough promoted breads with a greater specific volume and less hardness than the breads produced by uncoated frozen dough. The EDS analysis showed the presence of K, S, Ca and P minerals, proving coating mobility into the dough.