- -

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

Show simple item record

Files in this item

dc.contributor.author Díez-Sánchez, Elena es_ES
dc.contributor.author Llorca Martínez, Mª Empar es_ES
dc.contributor.author Tárrega, Amparo es_ES
dc.contributor.author Fiszman, Susana es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2021-07-30T03:31:17Z
dc.date.available 2021-07-30T03:31:17Z
dc.date.issued 2020-06 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/170964
dc.description.abstract [EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel. 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. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Leavening agent es_ES
dc.subject Structure es_ES
dc.subject By-product es_ES
dc.subject Flash profile es_ES
dc.subject Bakery products es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2020.109378 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/291766/EU es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament 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.; Tárrega, A.; Fiszman, S.; Hernando Hernando, MI. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology. 127:1-8. https://doi.org/10.1016/j.lwt.2020.109378 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2020.109378 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 8 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 127 es_ES
dc.relation.pasarela S\408323 es_ES
dc.contributor.funder European Commission es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
dc.description.references Bellido, G. G., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2008). Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough. Journal of Agricultural and Food Chemistry, 56(21), 9855-9861. doi:10.1021/jf801125f es_ES
dc.description.references Book, S., & Brill, R. (2015). Effects of Chemical Leavening on Yellow Cake Properties. Cereal Foods World, 60(2), 71-75. doi:10.1094/cfw-60-2-0071 es_ES
dc.description.references Borges, G., Degeneve, A., Mullen, W., & Crozier, A. (2009). Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries. Journal of Agricultural and Food Chemistry, 58(7), 3901-3909. doi:10.1021/jf902263n es_ES
dc.description.references Dairou, V., & Sieffermann, J.-M. (2002). A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile. Journal of Food Science, 67(2), 826-834. doi:10.1111/j.1365-2621.2002.tb10685.x es_ES
dc.description.references Dewaest, M., Villemejane, C., Berland, S., Neron, S., Clement, J., Verel, A., & Michon, C. (2017). Effect of crumb cellular structure characterized by image analysis on cake softness. Journal of Texture Studies, 49(3), 328-338. doi:10.1111/jtxs.12303 es_ES
dc.description.references Diez-Sánchez, E., Quiles, A., Llorca, E., Reiβner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2019). Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT, 113, 108300. doi:10.1016/j.lwt.2019.108300 es_ES
dc.description.references DORKO, C. L., & PENFIELD, M. P. (1993). Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens. Journal of Food Science, 58(3), 574-578. doi:10.1111/j.1365-2621.1993.tb04326.x es_ES
dc.description.references Foschia, M., Peressini, D., Sensidoni, A., & Brennan, C. S. (2013). The effects of dietary fibre addition on the quality of common cereal products. Journal of Cereal Science, 58(2), 216-227. doi:10.1016/j.jcs.2013.05.010 es_ES
dc.description.references F. Gibbs, Selim Kermasha, Inteaz Al, B. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50(3), 213-224. doi:10.1080/096374899101256 es_ES
dc.description.references Godefroidt, T., Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2019). Ingredient Functionality During Foam‐Type Cake Making: A Review. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1550-1562. doi:10.1111/1541-4337.12488 es_ES
dc.description.references Lassoued, N., Delarue, J., Launay, B., & Michon, C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48(1), 133-143. doi:10.1016/j.jcs.2007.08.014 es_ES
dc.description.references Lebesi, D. M., & Tzia, C. (2009). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food and Bioprocess Technology, 4(5), 710-722. doi:10.1007/s11947-009-0181-3 es_ES
dc.description.references Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Plant Foods for Human Nutrition, 57(2), 121-128. doi:10.1023/a:1015264032164 es_ES
dc.description.references Meiners, J. A. (2012). Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, 151-176. doi:10.1533/9780857095909.2.151 es_ES
dc.description.references Narsimhan, G. (2014). A mechanistic model for baking of leavened aerated food. Journal of Food Engineering, 143, 80-89. doi:10.1016/j.jfoodeng.2014.06.030 es_ES
dc.description.references Paunović, S. M., Mašković, P., Nikolić, M., & Miletić, R. (2017). Bioactive compounds and antimicrobial activity of black currant ( Ribes nigrum L.) berries and leaves extract obtained by different soil management system. Scientia Horticulturae, 222, 69-75. doi:10.1016/j.scienta.2017.05.015 es_ES
dc.description.references Quiles, A., Llorca, E., Schmidt, C., Reißner, A.-M., Struck, S., Rohm, H., & Hernando, I. (2018). Use of berry pomace to replace flour, fat or sugar in cakes. International Journal of Food Science & Technology, 53(6), 1579-1587. doi:10.1111/ijfs.13765 es_ES
dc.description.references Reißner, A.-M., Al-Hamimi, S., Quiles, A., Schmidt, C., Struck, S., Hernando, I., … Rohm, H. (2018). Composition and physicochemical properties of dried berry pomace. Journal of the Science of Food and Agriculture, 99(3), 1284-1293. doi:10.1002/jsfa.9302 es_ES
dc.description.references Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2013). Funcionality of several cake ingredients: A comprehensive approach. Czech Journal of Food Sciences, 31(No. 4), 355-360. doi:10.17221/412/2012-cjfs es_ES
dc.description.references Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-z es_ES
dc.description.references Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods, 18, 820-897. doi:10.1016/j.jff.2015.06.018 es_ES
dc.description.references Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. doi:10.1016/j.foodchem.2006.12.016 es_ES
dc.description.references Tarrega, A., Rizo, A., & Fiszman, S. (2017). Sensory space of battered surimi rings: Key features determined by Flash Profiling. Journal of Sensory Studies, 32(4), e12274. doi:10.1111/joss.12274 es_ES
dc.description.references Walker, R., Tseng, A., Cavender, G., Ross, A., & Zhao, Y. (2014). Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods. Journal of Food Science, 79(9), S1811-S1822. doi:10.1111/1750-3841.12554 es_ES
dc.description.references Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:10.1016/j.tifs.2013.01.001 es_ES


This item appears in the following Collection(s)

Show simple item record