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Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

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Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

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dc.contributor.author Rodríguez García, Julia es_ES
dc.contributor.author Salvador, A. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2014-11-10T10:50:11Z
dc.date.available 2014-11-10T10:50:11Z
dc.date.issued 2014-04
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/44006
dc.description.abstract The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. In this work, inulin and oligofructose were used as fat and sugar replacers, respectively. Different combinations of replacement levels were investigated: fat replacement (0 and 50 %) and sugar replacement (0, 20, 30, 40 and 50 %). Simulated microbaking was carried out to study bubble size distribution during baking. Batter viscosity and weight loss during baking were also analysed. Cake characteristics were studied in terms of cell crumb structure, height, texture and sensory properties. Fat and sugar replacement gave place to batters with low apparent viscosity values. During heating, bubbles underwent a marked expansion in replaced cakes if compared to the control cake. The low batter stability in fat-replaced samples increased bubble movement, giving place to cakes with bigger cells and less height than the control. Sugar-replaced samples had smaller and fewer cells and lower height than the control. Moreover, sugar replacement decreased hardness and cohesiveness and increased springiness, which could be related with a denser crumb and an easily crumbled product. Regarding the sensory analysis, a replacement up to 50 % of fat and 30 % of sugar-separately and simultaneously-did not change remarkably the overall acceptability of the cakes. However, the sponginess and the sweetness could be improved in all the replaced cakes, according to the Just About Right scales. es_ES
dc.description.sponsorship The authors are indebted to the Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educacion of Valencia Government for financing the contract of author Julia Rodriguez-Garcia. The authors also thank to Sensus Company for the inulin supply. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cake es_ES
dc.subject Fat replacement es_ES
dc.subject Inulin es_ES
dc.subject Oligofructose es_ES
dc.subject Structure es_ES
dc.subject Sugar replacement es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-013-1066-z
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2009-12785-C02-02/ES/Reformulacion De Alimentos Por Adicion De Nuevos Ingredientes Comerciales Para Disminuir Los Contenidos En Azucar O Grasas. Efectos Sobre La Microestructura Y La Composicion Quimica/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Rodríguez García, J.; Salvador, A.; Hernando Hernando, MI. (2014). Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess Technology. 7(4):964-974. https://doi.org/10.1007/s11947-013-1066-z es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-013-1066-z es_ES
dc.description.upvformatpinicio 964 es_ES
dc.description.upvformatpfin 974 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 253106
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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