Animal fat replacement by vegetable oils in formulations of breads with flour mixes

dc.creatorOsuna, Mariana Beatriz
dc.creatorDiaz Romero, Ana Monica
dc.creatorJudis, Maria Alicia
dc.creatorBertola, Nora Cristina
dc.creatorAvallone, Carmen Miryam
dc.date.accessioned2019-10-18T16:20:13Z
dc.date.accessioned2022-10-15T06:14:32Z
dc.date.available2019-10-18T16:20:13Z
dc.date.available2022-10-15T06:14:32Z
dc.date.created2019-10-18T16:20:13Z
dc.date.issued2018-03
dc.identifierOsuna, Mariana Beatriz; Diaz Romero, Ana Monica; Judis, Maria Alicia; Bertola, Nora Cristina; Avallone, Carmen Miryam; Animal fat replacement by vegetable oils in formulations of breads with flour mixes; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 3; 3-2018; 858-867
dc.identifier2472-6419
dc.identifierhttp://hdl.handle.net/11336/86376
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4354064
dc.description.abstractThe improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.
dc.languageeng
dc.publisherAssociation of Food Scientists and Technologists of India
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-017-2888-x
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-017-2888-x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFunctional bread
dc.subjectFatty acids
dc.subjectCanola oil
dc.subjectOlive oil
dc.subjectCanola oil
dc.subjectOlive oil
dc.titleAnimal fat replacement by vegetable oils in formulations of breads with flour mixes
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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