English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/166619
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Use of succinyl chitosan as fat replacer on cake formulations

AutorRíos, Raquel V.; Garzón, Raquel ; Lannes, Suzana C. S.; Rosell, Cristina M.
Palabras claveChitosan
Fat replacer
Cake
Batter
Quality
Fecha de publicación19-may-2018
EditorElsevier
CitaciónLWT - Food Science and Technology 96: 260-265 (2018)
ResumenChitosan 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.
Versión del editorhttps://doi.org/10.1016/j.lwt.2018.05.041
URIhttp://hdl.handle.net/10261/166619
DOI10.1016/j.lwt.2018.05.041
ISSN0023-6438
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
LWT-2018-Rios.pdf Embargado hasta 19 de mayo de 2019Artículo principal297,61 kBAdobe PDFVista previa
Visualizar/Abrir     Petición de una copia
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.