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Functionality of lipase and emulsifiers in low-fat cakes with inulin

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Functionality of lipase and emulsifiers in low-fat cakes with inulin

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dc.contributor.author Rodríguez García, Julia es_ES
dc.contributor.author Sahi, Sarabjit S. es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2016-01-11T11:42:57Z
dc.date.available 2016-01-11T11:42:57Z
dc.date.issued 2014-09
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/59635
dc.description.abstract The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour, respectively) were studied. Emulsifier addition significantly lowered the relative density of the batter. Emulsifier incorporation increased the viscoelastic properties of the batter. In contrast, lipase incorporation decreased the degree of system structuring. The evolution of the dynamic moduli and complex viscosity with rising temperatures were studied. Batters with 1 g/100 g emulsifier displayed a significantly lower complex viscosity during heating, resulting in collapsed cakes. Differential scanning calorimetry results revealed that the thermal setting in the control cakes occurred at higher temperatures, and accordingly, greater cake expansion was observed. Cakes with 0.003 g/100 g lipase or 0.5 g/100 g emulsifier displayed volume and crumb cell structure that were similar to those of control cakes. Higher concentrations of both improvers gave rise to cakes with lower volume, higher hardness and lower springiness. During storage time, cakes with lipase displayed lower hardness. Both improvers, at low concentrations, could improve certain physical characteristics, such as crumb structure, of fat-replaced cakes with inulin. es_ES
dc.description.sponsorship The authors are indebted to the Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for financial support. The authors are grateful to the Conselleria de Educacion of the Valencia Government for financing the contract and a supplementary grant for the stay of research of author Julia Rodriguez-Garcia. The authors also thank Sensus Company for the inulin supply and Campden BRI for the accessibility to their materials, methods, and laboratories. Moreover, the authors are grateful to Campden BRI and specifically to Gary Tucker, for his support and Paul Catteral for his guidance in the research and discussion of the results. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Spanish Ministry of Science and Innovation AGL2009-12785-C02-02 es_ES
dc.relation Conselleria de Educacion of the Valencia Government es_ES
dc.relation.ispartof Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cake es_ES
dc.subject Emulsifier es_ES
dc.subject Fat replacement es_ES
dc.subject Inulin es_ES
dc.subject Lipase es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Functionality of lipase and emulsifiers in low-fat cakes with inulin es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2014.02.012
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 Rodriguez Garcia, J.; Sahi, SS.; Hernando Hernando, MI. (2014). Functionality of lipase and emulsifiers in low-fat cakes with inulin. Food Science and Technology. 58(1):173-182. doi:10.1016/j.lwt.2014.02.012 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.lwt.2014.02.012 es_ES
dc.description.upvformatpinicio 173 es_ES
dc.description.upvformatpfin 182 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 58 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 278134 es_ES
dc.identifier.eissn 1096-1127


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