期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 96, 期 -, 页码 260-265出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.05.041
关键词
Chitosan; Fat replacer; Cake; Batter; Quality
资金
- Spanish Ministry of Economy and Competitiveness [AGL2014-52928-C2-1-R]
- European Regional Development Fund (FEDER)
- Generalitat Valenciana [Prometeo 2017/189]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Conselho Nacional de Desenolvimento Cientifico e Tecnologico (CNPQ)
Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to replace different levels of fat (up to absence of fat) and the effect on batters' consistency and cakes features (color, morphogeometrics properties, texture, moisture and water activity) were evaluated. SC suspensions (2 g/100 g) were used to replace different levels of fat in cakes. By adapting batter consistencies, it was possible to obtain fat reduced batters with the same density, and cakes with high 2D area and lower ratio (width/height) containing half of the fat present in the reference cake. Crumb structure and texture features of fat reduced cakes containing SC was similar to that of full fat cakes. During staling, SC reduced hardening rate of cakes containing half fat, although drying rate was accelerated. The results indicated that succinyl chitosan has a great potential to be used as partial fat replacer on cakes, even reducing hardening rate during storage.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据