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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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dc.contributor.author Rodríguez García, Julia 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 2017-05-26T09:15:41Z
dc.date.available 2017-05-26T09:15:41Z
dc.date.issued 2012-02
dc.identifier.issn 0022-1147
dc.identifier.uri http://hdl.handle.net/10251/81810
dc.description.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 < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n= 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. 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 J. Rodriguez-Garcia. The authors also thank Sensus company for the inulin supply. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation Ministerio de Ciencia e Innovación, Spain [AGL2009-12785-C02-02] es_ES
dc.relation.ispartof Journal of Food Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Batter es_ES
dc.subject Cake es_ES
dc.subject Fat replacement es_ES
dc.subject Inulin es_ES
dc.subject Structure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1750-3841.2011.02546.x
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1111/j.1750-3841.2011.02546.x es_ES
dc.description.upvformatpinicio 189 es_ES
dc.description.upvformatpfin 197 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 77 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 232817 es_ES
dc.identifier.pmid 22250810


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