Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat
| Autor: | António A. Vicente, Maria G. Carneiro-da-Cunha, Francisca Joyce E T Andrade, Priscilla B.S. Albuquerque, José Roberto Pimentel Cabral de Seixas, George Souza Feitoza, Wilson de Barros Feitosa Júnior |
|---|---|
| Přispěvatelé: | Universidade do Minho |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Adult
Male Hot Temperature Adolescent Flour Cassia Mannans Young Adult Galactomannan chemistry.chemical_compound 0404 agricultural biotechnology food Rheology Humans Statistical analysis Cooking Food science Fat Substitutes Cassia grandis Science & Technology biology Rheometry Plant Extracts Viscosity Galactose food and beverages Bread 04 agricultural and veterinary sciences General Medicine Middle Aged Sponge cake biology.organism_classification 040401 food science food.food 3. Good health Sponge chemistry Taste Female Air bubble Food Science |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality. The authors acknowledge the Centro de Tecnologias Estrategicas do Nordeste (CETENE) for the analytical support and Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) for the financial support. MGCC expresses her gratitude to the CNPq for research grants and fellowships. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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