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Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

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Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas

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dc.contributor.author Borreani, Jennifer es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.date.accessioned 2021-09-02T03:31:35Z
dc.date.available 2021-09-02T03:31:35Z
dc.date.issued 2020-02 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/171220
dc.description.abstract [EN] The effect of emulsions based on different hydrocolloids (xanthan gum, hydroxypropyl methylcellulose and methylcellulose) on the structural, textural and sensory properties and lipid digestibility of panna cottas was investigated. The hydrocolloid-based emulsions presented similar microstructures. However, the panna cottas formulated with these emulsions presented large microstructural differences, which therefore also led to different textural and sensory properties. The differences in the initial microstructure of the panna cottas, the microstructural changes that they exhibited at the beginning of lipid digestion and the mechanisms of emulsification imparted by the hydrocolloids led to different extents of digestion. The panna cotta prepared with the hydroxypropyl methylcellulose-based emulsion was well accepted by the consumers and presented lower initial rate and extent of digestion (rate: 1,52% free fatty acid (FFA)/min; extent: 49.72% FFA) than the control panna cotta (3.69% FFA/min; 61.81% FFA). These results may contribute to the manufacture of reduced lipid digestion foods which could be used in weight management. es_ES
dc.description.sponsorship The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2015-68923-C2-2-R (MINECO/FEDER)) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. There are no conflicts of interest to declare. 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 Milk fat emulsion es_ES
dc.subject Xanthan gum es_ES
dc.subject Cellulose ethers es_ES
dc.subject Structure es_ES
dc.subject Sensory properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2019.108896 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2015-68923-C2-2-R/ES/FUNCIONALIDAD DE LOS HIDROCOLOIDES EN LA REDUCCION DE LA DIGESTIBILIDAD LIPIDICA IN VITRO DE EMULSIONES ALIMENTARIAS: REOLOGIA, ESTRUCTURA Y PERCEPCION SENSORIAL./ es_ES
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 Borreani, J.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2020). Cream replacement by hydrocolloid-stabilized emulsions to reduce fat digestion in panna cottas. LWT - Food Science and Technology. 119:1-7. https://doi.org/10.1016/j.lwt.2019.108896 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2019.108896 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 119 es_ES
dc.relation.pasarela S\404023 es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder European Regional Development Fund es_ES
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