Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Detalhes bibliográficos
Autor(a) principal: Felisberto, Maria Herminia Ferrari; et. al.
Data de Publicação: 2015
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/320
Resumo: 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.
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spelling Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakesChia seedsFat replacementOverweight 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.CAPES/CNPqElsevierFelisberto, Maria Herminia Ferrari; et. al.2022-06-10T18:42:21Z2022-06-10T18:42:21Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLWT – Food Science and Technology, versão online, abr./2015.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/320reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-06-10T18:42:22Zoai:http://repositorio.ital.sp.gov.br:123456789/320Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-06-10T18:42:22Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
title Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
spellingShingle Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
Felisberto, Maria Herminia Ferrari; et. al.
Chia seeds
Fat replacement
title_short Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
title_full Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
title_fullStr Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
title_full_unstemmed Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
title_sort Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
author Felisberto, Maria Herminia Ferrari; et. al.
author_facet Felisberto, Maria Herminia Ferrari; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Felisberto, Maria Herminia Ferrari; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Chia seeds
Fat replacement
topic Chia seeds
Fat replacement
description 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.
publishDate 2015
dc.date.none.fl_str_mv




2015
2022-06-10T18:42:21Z
2022-06-10T18:42:21Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
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dc.identifier.uri.fl_str_mv LWT – Food Science and Technology, versão online, abr./2015.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/320
identifier_str_mv
LWT – Food Science and Technology, versão online, abr./2015.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/320
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dc.language.iso.fl_str_mv eng
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application/pdf
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Elsevier
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Elsevier
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
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instname_str Instituto de Tecnologia de Alimentos (ITAL)
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