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Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

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Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

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Díez-Sánchez, E.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2018). Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. Food Science and Technology International. 24(6):533-543. https://doi.org/10.1177/1082013218771412

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/120136

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Title: Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the ...[+]
Subjects: Sponge cake , Fiber , Quality , Structure , Starch digestion
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013218771412
Publisher:
SAGE Publications
Publisher version: http://doi.org/10.1177/1082013218771412
Project ID: info:eu-repo/grantAgreement/EC/FP7/291766/EU
Thanks:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: INIA for financial support through the BERRYPOM - Adding value to fruit processing waste: ...[+]
Type: Artículo

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