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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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dc.contributor.author Díez-Sánchez, Elena es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2019-05-08T20:31:06Z
dc.date.available 2019-05-08T20:31:06Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1082-0132 es_ES
dc.identifier.uri http://hdl.handle.net/10251/120136
dc.description.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 different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes. es_ES
dc.description.sponsorship 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: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project, included in the ERA-NET - SUSFOOD program. es_ES
dc.language Inglés es_ES
dc.publisher SAGE Publications es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Sponge cake es_ES
dc.subject Fiber es_ES
dc.subject Quality es_ES
dc.subject Structure es_ES
dc.subject Starch digestion es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013218771412 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/291766/EU/Sustainable Food/ es_ES
dc.rights.accessRights Abierto es_ES
dc.date.embargoEndDate 2019-09-01 es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1177/1082013218771412 es_ES
dc.description.upvformatpinicio 533 es_ES
dc.description.upvformatpfin 543 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 24 es_ES
dc.description.issue 6 es_ES
dc.identifier.pmid 29682979
dc.relation.pasarela S\363401 es_ES
dc.contributor.funder European Commission
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
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