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dc.contributor.author | Eslava-Zomeño, Cristina | es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.date.accessioned | 2018-05-25T04:19:33Z | |
dc.date.available | 2018-05-25T04:19:33Z | |
dc.date.issued | 2016 | es_ES |
dc.identifier.issn | 0022-1147 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/102607 | |
dc.description.abstract | [EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSolTM5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSolTM5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. | es_ES |
dc.description.sponsorship | The authors are grateful to INIA for financial support through the BERRYPOM- Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET - SUSFOOD program. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Blackwell Publishing | es_ES |
dc.relation.ispartof | Journal of Food Science | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Cake | es_ES |
dc.subject | Clean-label | es_ES |
dc.subject | Fat replacer | es_ES |
dc.subject | Flaxseed | es_ES |
dc.subject | Structure | es_ES |
dc.subject | Electron Microscopy Service of the UPV | |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Designing a Clean Label Sponge Cake with Reduced Fat Content | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1111/1750-3841.13446 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/ | |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Eslava-Zomeño, C.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science. 81(10):2352-2359. doi:10.1111/1750-3841.13446 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1111/1750-3841.13446 | es_ES |
dc.description.upvformatpinicio | 2352 | es_ES |
dc.description.upvformatpfin | 2359 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 81 | es_ES |
dc.description.issue | 10 | es_ES |
dc.relation.pasarela | S\319185 | es_ES |
dc.contributor.funder | European Commission | es_ES |