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Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

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Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

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Rodriguez Garcia, J.; Puig Gómez, CA.; Salvador, A.; Hernando Hernando, MI. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science. 77(2):189-197. doi:10.1111/j.1750-3841.2011.02546.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81810

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Title: Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P ...[+]
Subjects: Batter , Cake , Fat replacement , Inulin , Structure
Copyrigths: Cerrado
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/j.1750-3841.2011.02546.x
Publisher:
Wiley
Publisher version: http://doi.org/10.1111/j.1750-3841.2011.02546.x
Thanks:
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 ...[+]
Type: Artículo

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