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dc.contributor.author | Quiles Chuliá, Mª Desamparados![]() |
es_ES |
dc.contributor.author | Llorca Martínez, Mª Empar![]() |
es_ES |
dc.contributor.author | Schmidt, Carolin![]() |
es_ES |
dc.contributor.author | Reissner, Anne Marie![]() |
es_ES |
dc.contributor.author | Struck, Susanne![]() |
es_ES |
dc.contributor.author | Rohm, Harald![]() |
es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel![]() |
es_ES |
dc.date.accessioned | 2020-05-30T03:31:14Z | |
dc.date.available | 2020-05-30T03:31:14Z | |
dc.date.issued | 2018-05-11 | es_ES |
dc.identifier.issn | 0950-5423 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/144679 | |
dc.description.abstract | [EN] Pomace from fruit juice production is a by-product with a high fibre and bioactive compound content. It is commonly used as animal feed, so using it in food brings added value. The present study assessed the effect of using black currant and aronia pomace to replace either part of the flour, fat or sugar in sponge cakes. Batters in which sugar was replaced showed the highest viscosity. On the other hand, flour replacement led to batters with the lowest viscosity and gave place to softer cakes with fewer but larger-sized air cells. Sugar replacement conferred greater hardness and a larger number of small air cells. In general, fat replacement gave rise to intermediate crumb texture and structure properties in comparison with flour and sugar replacements. In vitro starch digestion showed that the flour-replaced sponge cakes possessed the lowest hydrolysis index and glycaemic index values. The sponge cakes with the different replacements were well accepted by consumers, who expressed a high level of buying intention for all of them. | es_ES |
dc.description.sponsorship | The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET - SUSFOOD programme. The German contribution was funded through the Federal Ministry of Education and Research via PTJ (grant 031B0004). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Blackwell Publishing | es_ES |
dc.relation.ispartof | International Journal of Food Science & Technology | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Aronia | es_ES |
dc.subject | Black currant | es_ES |
dc.subject | Fibre | es_ES |
dc.subject | Pomace | es_ES |
dc.subject | Sponge cake | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Use of berry pomace to replace flour, fat or sugar in cakes | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1111/ijfs.13765 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/BMBF//031B0004/ | 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 | Quiles Chuliá, MD.; Llorca Martínez, ME.; Schmidt, C.; Reissner, AM.; Struck, S.; Rohm, H.; Hernando Hernando, MI. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology. 53(6):1579-1587. https://doi.org/10.1111/ijfs.13765 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1111/ijfs.13765 | es_ES |
dc.description.upvformatpinicio | 1579 | es_ES |
dc.description.upvformatpfin | 1587 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 53 | es_ES |
dc.description.issue | 6 | es_ES |
dc.relation.pasarela | S\368798 | es_ES |
dc.contributor.funder | Bundesministerium für Bildung und Forschung, Alemania | es_ES |
dc.contributor.funder | European Commission | es_ES |
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