Effects of sucrose reduction on the structural characteristics of sponge cake
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400718 |
Resumo: | ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%), the specific volume (1.94 to 0.7 mL/g), cell count (36.2 to 4.0 cell/cm2) and the apparent viscosity of the batter (337.56 to 631.40 cP) were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes). From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter. |
id |
UFC-2_ffd530f64d2373f1f5880476a9ff0cc8 |
---|---|
oai_identifier_str |
oai:scielo:S1806-66902015000400718 |
network_acronym_str |
UFC-2 |
network_name_str |
Revista ciência agronômica (Online) |
repository_id_str |
|
spelling |
Effects of sucrose reduction on the structural characteristics of sponge cakeLow calorieSucraloseXanthan gumABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%), the specific volume (1.94 to 0.7 mL/g), cell count (36.2 to 4.0 cell/cm2) and the apparent viscosity of the batter (337.56 to 631.40 cP) were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes). From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter.Universidade Federal do Ceará2015-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400718Revista Ciência Agronômica v.46 n.4 2015reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20150058info:eu-repo/semantics/openAccessCavalcante,Rosane SouzaSilva,Claudio Ernani Mendes daeng2015-09-30T00:00:00Zoai:scielo:S1806-66902015000400718Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2015-09-30T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Effects of sucrose reduction on the structural characteristics of sponge cake |
title |
Effects of sucrose reduction on the structural characteristics of sponge cake |
spellingShingle |
Effects of sucrose reduction on the structural characteristics of sponge cake Cavalcante,Rosane Souza Low calorie Sucralose Xanthan gum |
title_short |
Effects of sucrose reduction on the structural characteristics of sponge cake |
title_full |
Effects of sucrose reduction on the structural characteristics of sponge cake |
title_fullStr |
Effects of sucrose reduction on the structural characteristics of sponge cake |
title_full_unstemmed |
Effects of sucrose reduction on the structural characteristics of sponge cake |
title_sort |
Effects of sucrose reduction on the structural characteristics of sponge cake |
author |
Cavalcante,Rosane Souza |
author_facet |
Cavalcante,Rosane Souza Silva,Claudio Ernani Mendes da |
author_role |
author |
author2 |
Silva,Claudio Ernani Mendes da |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Cavalcante,Rosane Souza Silva,Claudio Ernani Mendes da |
dc.subject.por.fl_str_mv |
Low calorie Sucralose Xanthan gum |
topic |
Low calorie Sucralose Xanthan gum |
description |
ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%), the specific volume (1.94 to 0.7 mL/g), cell count (36.2 to 4.0 cell/cm2) and the apparent viscosity of the batter (337.56 to 631.40 cP) were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes). From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400718 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400718 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/1806-6690.20150058 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.46 n.4 2015 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297487986393088 |