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Listar por palabra clave "Fat replacement"

Mostrando ítems 1-9 de 9

Estudio del efecto de la sustitución de grasa por inulina en la estructura y las propiedades físicas de galletas de masa corta

Uzqueda Pellejero, Javier (Universitat Politècnica de València, 2013-04-12)

[ES] En el presente trabajo se estudia el efecto que produce la sustitución de grasa por inulina en la estructura y las propiedades físicas, de masas y galletas de masa corta. Se estudian cinco formulaciones de ...
Evaluación de los cambios estructurales de galletas elaboradas con sustitutos de grasa

Embuena Candela, María de los Desamparados (Universitat Politècnica de València, 2015-09-02)

[EN] In a social context in which the consumer values increasingly healthy and low-fat foods, biscuits reformulation has been studied to decrease its lipid content. In order to investigate it, two variables were selected, ...
Functionality of lipase and emulsifiers in low-fat cakes with inulin

Rodríguez García, Julia; Sahi, Sarabjit S.; Hernando Hernando, Mª Isabel (Elsevier, 2014-09)

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) ...
Functionality of several cake ingredients: a comprehensive approach

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (CZECH ACADEMY AGRICULTURAL SCIENCES, 2013)

[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role ...
Impacto de la sustitución de grasa por fibra en la estructura de bizcochos

París Zaragoza, María Elisa (Universitat Politècnica de València, 2016-07-01)

[ES] En un contexto social en el que cada vez predominan más las enfermedades causadas por el excesivo consumo de calorías y el déficit de fibra en la dieta, los consumidores empiezan a valorar de forma más positiva los ...
Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Wiley, 2012-02)

[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 ...
Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening

Zungur-Bastıoğlu, Aslı; Serdaroğlu, Meltem; Öztürk, Burcu; Nacak, Berker (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by ...
Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

Rodríguez García, Julia; Salvador, A.; Hernando Hernando, Mª Isabel (Springer Verlag (Germany), 2014-04)

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. ...
Structural changes in biscuits made with cellulose emulsions as fat replacers

Teresa Sanz; Quiles Chuliá, Mª Desamparados; Salvador Alcaraz, Ana; Hernando Hernando, Mª Isabel (SAGE Publications, 2017)

[EN] Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount ...