- -

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

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

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

Mostrar el registro completo del ítem

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

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/44006

Ficheros en el ítem

[Cerrado]
Nombre: Rodriguez;Hernando ...
Tamaño: 1.132Mb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor

Metadatos del ítem

Título: Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties
Autor: Rodríguez García, Julia Salvador, A. Hernando Hernando, Mª Isabel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
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. ...[+]
Palabras clave: Cake , Fat replacement , Inulin , Oligofructose , Structure , Sugar replacement
Derechos de uso: Cerrado
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-013-1066-z
Editorial:
Springer Verlag (Germany)
Versión del editor: http://dx.doi.org/10.1007/s11947-013-1066-z
Código del Proyecto:
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/
Agradecimientos:
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 ...[+]
Tipo: Artículo

References

Abbasi, S., & Farzanmehr, H. (2009). Optimization of the formulation of prebiotic milk chocolate based in rheological properties. Food Technology and Biotechnology, 47(4), 396–403.

Baixauli, R., Salvador, A., & Fiszman, S. M. (2008a). Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology, 226(3), 523–530.

Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008b). Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509. [+]
Abbasi, S., & Farzanmehr, H. (2009). Optimization of the formulation of prebiotic milk chocolate based in rheological properties. Food Technology and Biotechnology, 47(4), 396–403.

Baixauli, R., Salvador, A., & Fiszman, S. M. (2008a). Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology, 226(3), 523–530.

Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008b). Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509.

Devereux, H. M., Jones, G. P., McCormark, L., & Hunter, W. C. (2003). Consumer acceptability of low fat foods containing inulin and oligofructose. International Journal of Food Science and Technology, 68(5), 1850–1854.

EC (2006) Regulation (EC) No. 1924/2006 of the European Parliament and of the Coiuncil of 20 December 2006 on nutrition and health claims made in foods. Official Journal of the European Union, L4049-25.

FAO and WHO (1992). Nutrition and development—a global assessment. International Conference on Nutrition, Rome, Italy.

Frye, A. M., & Setser, C. S. (1991). Optimizing texture of reduced-calorie yellow layer cake. Cereal Chemistry, 69(3), 338–343.

Hicsasmaz, Z., Yazgan, Y., Bozoglu, F., & Katnas, Z. (2003). Effect of polydextrose-substitution on the cell structure of the high-ratio cake system. Lebensmittel-Wissenschaft und Technologie, 36(4), 441–450.

Khouryieh, H. A., Aramouni, F. M., & Herald, T. J. (2005). Physical and sensory characteristics of no-sugar-added/low-fat muffin. Journal of Food Quality, 28(5–6), 439–451.

Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953–964.

Laguna, L., Vallons, K. R., Jurgens, A., & Sanz, T. (2012). Understanding the effect of sugar and sugar replacement in short dough biscuits. Food and Bioprocess Technology. doi: 10.1007/s11947-012-0968-5 .

Lin, S. D., Hwang, C. F., & Yeh, C. H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68(6), 2107–2110.

Manisha, G., Soumya, C., & Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363–373.

Mariotti, M., & Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT - Food Science and Technology, 48(1), 9–15.

Martínez-Cervera, S., Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2012a). Effect of using erythritol as a sucrose replacer in making Spanish muffins incorporating xanthan gum. Food and Bioprocess Technology, 5(8), 3203–3216.

Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012b). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT—Food Science and Technology, 45(2), 213–220.

Moskowitz HR (2004) Just about right (JAR) directionality and the wandering sensory unit. In Data analysis workshop: getting the most out of jus-about-right data. Food Quality and Preference, 15, 891–899

Niness, K. R. (1999). Breakfastfoods and the health benefits of inulin and oligofructose. Cereal Foods World, 44(2), 79–81.

Pateras, I. M. C., & Rosenthal, A. J. (1992). Effects of sucrose replacement by polydextrose on the mechanism of structure formation in high ratio cakes. International Journal of Food Sciences and Nutrition, 43(1), 25–30.

Pateras, I. M. C., Rosenthal, A. J., Howells, K. F., & Marshall, V. M. M. (1989). Preliminary investigation into sugar replacement in cake batters. In R. E. Carter (Ed.) Rheology of food, pharmaceutical and biological materials with general rheology (pp. 186–195). London: Elsevier Applied Science.

Pateras, I. M. C., Howells, K. F., & Rosenthal, A. J. (1994). Hot-stage microscopy of cake batter bubbles during simulated baking: sucrose replacement by polydextrose. Journal of Food Science, 59(1), 168–170.

Pong, L., Hohnson, J. M., Barbeau, W. E., & Stewart, D. L. (1991). Evaluation of alternative fat and sweetener system in cupcakes. Cereal Chemistry, 68(5), 552–555.

Rodríguez-García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77(2), C189–C197.

Ronda, F., Gómez, M., Blanco, C. A., & Caballero, P. A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549–555.

Sahi, S. S. (1999) Influence of aeration and emulsifiers on cake batter rheology and textural properties of cakes. In: G.M. Campbell, C. Webb, S. S. Panediella, & K. Niranjan (Eds.), Bubbles in food (pp. 263–271). American Association of Cereal Chemists, St. Paul, Minesota, USA.

Sanz, T., Salvador, A., Baixauli, R., & Fiszman, S. M. (2009). Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. European Food Research and Technology, 229(2), 197–204.

Schirmer, M., Jekle, M., Arendt, E., & Becker, T. (2012). Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International, 48(1), 291–298.

Sikorski, Z. E. & Sikorska-Wisniewska, G. (2006). The role of lipids in food quality. In C. Williams & J. Buttriss (Eds.), Improving the fat content of foods (pp. 213–235). Cambridge: Woodhead Publishing.

Siti Faridah, M. A., & Noor Aziah, A. A. (2012). Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal, 19(2), 515–519.

Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science and Technology, 45(12), 2531–2537.

Zahn, S., Forker, A., Krügel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT—Food Science and Technology, 50, 695–701.

Zhou, J., Faubion, J. M., & Walker, C. E. (2011). Evaluation of different types of fats for use in high-ratio layer cakes. LWT- Food Science and Technology, 44(8), 1802–1808.

[-]

recommendations

 

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem