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Use of berry pomace to replace flour, fat or sugar in cakes

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Use of berry pomace to replace flour, fat or sugar in cakes

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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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