Please use this identifier to cite or link to this item:
Type: Artigo
Title: Use of chia (salvia hispanica l.) mucilage gel to reduce fat in pound cakes
Author: Felisberto, Mária Herminia Ferrari
Wahanik, Adriana Lucia
Gomes-Ruffi, Cristiane Rodrigues
Clerici, Maria Teresa Pedrosa Silva
Chang, Yoon Kil
Steel, Caroline Joy
Abstract: Overweight indices have increased in the recent years, and thus the occurrence of non-communicable diseases related to them. The recommendation of fat reduction in food may contribute to reduce the risk of these diseases. Attention has focused on bakery products, such as pound cake, which contains up to 17 g fat/100 g product. A novel ingredient, chia seed (Salvia hispanica L.), has been studied for its high water-absorbing and viscous mucilaginous external layer, in order to evaluate its potential as fat substitute in bakery products. We investigated the effects of the replacement of 25, 50, 75 and 100 g/100 g of vegetable fat by chia mucilage gel (CMG) on the technological properties of pound cakes. CMG was produced by rehydration with water of lyophilized chia mucilage (LCM). Replacement of vegetable fat by CMG did not significantly alter the specific volume, symmetry, uniformity, moisture and water activity (aw) of the cakes. Color parameters, as well as crumb firmness of cakes, were influenced by higher levels of fat replacement with CMG. We concluded that the replacement of up to 25 g/100 g of fat by CMG is technologically feasible in pound cakes, with no significant alterations on their quality characteristics
Subject: Chia
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.lwt.2015.03.114
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000356545500037.pdf1.05 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.