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Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

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Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

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dc.contributor.author Rodríguez García, Julia es_ES
dc.contributor.author Laguna, Laura es_ES
dc.contributor.author Puig Gómez, Consuelo Ana es_ES
dc.contributor.author Salvador, Ana es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2016-11-21T12:36:32Z
dc.date.available 2016-11-21T12:36:32Z
dc.date.issued 2013-10
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/74437
dc.description.abstract [EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, 30, and 40 % of shortening was replaced by inulin were studied. In the dough, shortening was observed surrounding flour components. At higher fat replacement levels, flour was more available for hydration leading to significant (P < 0.05) harder doughs: from 2.76 (0.12) N in 10 % fat-replaced biscuits to 5.81 (1.56) N in 30 % fat-replaced ones. Biscuit structure was more continuous than dough structure. A continuous fat layer coated the matrix surface, where starch granules were embedded. In general, weight loss during baking and water activity decreased significantly (P < 0.05) as fat replacement increased. Biscuit dimensions and aeration decreased when fat replacement increased, e.g., width gain was +1.20 mm in 10 % fat-replaced biscuits and only +0.32 mm in 40 % fat-replaced ones. Panelist found biscuits with 20 % of fat replacement slightly harder than control biscuits. It can be concluded that shortening may be partially replaced, up to 20 %, with inulin. These low fat biscuits are similar than the control biscuits, and they can have additional health benefits derived from inulin presence es_ES
dc.description.sponsorship The authors are indebted to 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 and to CSIC for the grant awarded to author Laura Laguna. The authors also thank 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 Short dough biscuit es_ES
dc.subject Shortening es_ES
dc.subject Inulin es_ES
dc.subject Microstructure es_ES
dc.subject Texture es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of fat replacement by inulin on textural and structural properties of short dough biscuits es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-012-0919-1
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.; Laguna, L.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2013). Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food and Bioprocess Technology. 6(10):947-959. https://doi.org/10.1007/s11947-012-0919-1 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-012-0919-1 es_ES
dc.description.upvformatpinicio 947 es_ES
dc.description.upvformatpfin 959 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 10 es_ES
dc.relation.senia 233964 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Consejo Superior de Investigaciones Científicas es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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