Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

dc.creatorPizarro, PL
dc.creatorAlmeida, EL
dc.creatorSamman, NC
dc.creatorChang, YK
dc.date2013
dc.dateNOV
dc.date2014-07-30T17:29:44Z
dc.date2015-11-26T16:47:21Z
dc.date2014-07-30T17:29:44Z
dc.date2015-11-26T16:47:21Z
dc.date.accessioned2018-03-28T23:33:29Z
dc.date.available2018-03-28T23:33:29Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 54, n. 1, n. 73, n. 79, 2013.
dc.identifier0023-6438
dc.identifierWOS:000321991200012
dc.identifier10.1016/j.lwt.2013.04.017
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/66037
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/66037
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274831
dc.descriptionThis study investigated the effects of adding whole chia flour (WCF) on the technological, nutritional and sensory qualities of cakes. Different contents of WCF (0-30 g/100 g flour mixture) and hydrogenated vegetable fat (HVF) (12-20 g/100 g flour mixture) were added to the cake mix based on a 2(2) central composite rotational design. Subsequently, the cake with the best technological results was selected and both the selected cake and the control cake (without WCF) were evaluated for their nutritional and sensory qualities. The results showed that addition of WCF decreased the specific volume and colour parameters of the cakes. The variation in WCF and HVF contents contributed to maintenance of the moisture content during storage. The best technological results were obtained with cakes containing up to 15 g WCF/100 g flour mixture and from 16 to 20 g HVF/100 g flour mixture. The cake formulations containing 15 g WCF/100 g flour mixture and 20 g HVF/100 g flour mixture were selected for further evaluations, and presented higher protein, lipid and ash contents than the control cake. This formulation also exhibited a considerable increase in its omega-3 fatty acid content, good sensory acceptance and a greater purchasing intention. (C) 2013 Elsevier Ltd. All rights reserved.
dc.description54
dc.description1
dc.description73
dc.description79
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectChia
dc.subjectFat
dc.subjectCake
dc.subjectOmega-3
dc.subjectResponse surface methodology
dc.subjectAcid-composition
dc.subjectDietary-fiber
dc.subjectSeeds
dc.subjectRheology
dc.subjectQuality
dc.subjectBatter
dc.subjectOil
dc.titleEvaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake
dc.typeArtículos de revistas


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