Use Of Chia (salvia Hispanica L.) Mucilage Gel To Reduce Fat In Pound Cakes

dc.creatorFerrari Felisberto
dc.creatorMaria Herminia; Wahanik
dc.creatorAdriana Lucia; Gomes-Ruffi
dc.creatorCristiane Rodrigues; Silva Clerici
dc.creatorMaria Teresa Pedrosa; Chang
dc.creatorYoon Kil; Steel
dc.creatorCaroline Joy
dc.date2015-OCT
dc.date2016-06-07T13:19:33Z
dc.date2016-06-07T13:19:33Z
dc.date.accessioned2018-03-29T01:39:44Z
dc.date.available2018-03-29T01:39:44Z
dc.identifier
dc.identifierUse Of Chia (salvia Hispanica L.) Mucilage Gel To Reduce Fat In Pound Cakes. Elsevier Science Bv, v. 63, p. 1049-1055 OCT-2015.
dc.identifier0023-6438
dc.identifierWOS:000356545500037
dc.identifier10.1016/j.lwt.2015.03.114
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643815002686
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242714
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306412
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionOverweight indices have increased in the recent years, and thus the occurrence of non-communicable diseases related to them. The recommendation of fat reduction in food may contribute to reduce the risk of these diseases. Attention has focused on bakery products, such as pound cake, which contains up to 17 g fat/100 g product. A novel ingredient, chia seed (Salvia hispanica L), has been studied for its high water-absorbing and viscous mucilaginous external layer, in order to evaluate its potential as fat substitute in bakery products. We investigated the effects of the replacement of 25, 50, 75 and 100 g/100 g of vegetable fat by chia mucilage gel (CMG) on the technological properties of pound cakes. CMG was produced by rehydration with water of lyophilized chia mucilage (LCM). Replacement of vegetable fat by CMG did not significantly alter the specific volume, symmetry, uniformity, moisture and water activity (a(w)) of the cakes. Color parameters, as well as crumb firmness of cakes, were influenced by higher levels of fat replacement with CMG. We concluded that the replacement of up to 25 g/100 g of fat by CMG is technologically feasible in pound cakes, with no significant alterations on their quality characteristics. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description63
dc.description2
dc.description
dc.description1049
dc.description1055
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCIENCE BV
dc.publisher
dc.publisherAMSTERDAM
dc.relationLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsembargo
dc.sourceWOS
dc.subjectDietary-fiber
dc.subjectPhysical-properties
dc.subjectSeeds
dc.subjectOil
dc.subjectPolysaccharide
dc.subjectHydration
dc.subjectFlour
dc.subjectEgg
dc.titleUse Of Chia (salvia Hispanica L.) Mucilage Gel To Reduce Fat In Pound Cakes
dc.typeArtículos de revistas


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