Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/89284
Type: Artigo de periódico
Title: Starches From Non - Conventional Sources To Improve The Technological Characteristics Of Pound Cake [amido De Fontes Não - Convencionais Para Melhorar As Características Tecnológicas De Bolo Inglês]
Author: Almeida E.L.
Marangoni A.L.
Steel C.J.
Abstract: This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S0103-84782013001100028
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84887164355&partnerID=40&md5=6f6664101fbc64afe1c14d91d7dacc86
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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