Efeitos da substituição de gordura vegetal hidrogenada nas propriedades estruturais de bolos

Abstract

Many families do not have time to prepare homemade cakes and usually opt for the convenience of buying ready products. Consumers' attitudes regarding health issues, that may arise from the consumption of foods high in fat, is to consume foods that have formulated so low in fat, but with the same sensory characteristics of the original products. The purpose of this study was to determine the effect of replacing hydrogenated vegetable fat for other lipids (fat palm, soybean oil, Brazil nut oil, coconut oil) and oat extract in cake formulations. Nine formulations containing flour, sugar, egg powder, fat, water, whole milk powder, emulsifier, baking powder, and salt were elaborated by replacing the hydrogenated vegetable fat for different types of lipids and oat extract. Formulations: (control) hydrogenated vegetable fat (GVH)-100%; (1): palm fat-100%; (2) soybean oil-100%; (3): Brazil nut oil-100%; (4) coconut oil-100%; (5): oat extract-100%; (6): GVH-50% + nut oil from Brazil-50%; (7) GVH-50% Coconut oil +-50%; (8): GVH-50% + oat extract-50%. The behavior of cakes batters and shelf life of the final product during six days of storage were assessed through the texture analysis with probes back extrusion and compression (TPA-texture profile analysis), respectively. The evaluation of specific volume, density, porosity, chemical composition and water activityaw was made. Sensory analysis was performed with 60 tasters using the control formulations, coconut oil, Brazil nut oil l and oat extract according to the hedonic scale (9 points) and purchase intent. Texture analysis (back extrusion) showed different rheological behaviors, although all formulations were characterized as a dilatant fluid (n> 1). The result of the shelf-life showed that the cake made with oat extract produced better quality characteristics. The cake produced with GVH showed higher volume (2,65 mL/g), lower density (0,39 g/mL) and greater incorporation of air (16,45 mm 2). The color analysis showed that the cake made with coconut oil + GVH presented more yellowness (35,94) and cake with GVH + oat extract presented higher brightness (75,27). The chemical composition showed variations obtained in accordance with the substitution of fat for oat extract and lower caloric value (257,62 kcal) for this product. The result showed higher aw value (0,94) for the formulation with oat extract, it is expected due to the higher water content of the formulation. The sensory analysis, through evaluating untrained panel, indicated that the cake prepared with coconut oil had the highest acceptance and, consequently, the higher purchase intention, although it presented little difference from the control cake. In general, the results showed great standard of quality cakes prepared by replacing the hydrogenated vegetable fat, leading to products with other options of ingredients and with added nutritional value.

Propriedades reológicas da massa de pão francês adicionada de fibra alimentar e características sensoriais do produto após assamento

“…Os lipídeos neutros de maior interesse são triacilgliceróis, diacilgliceróis, ácidos graxos livres e esterol ésteres. (CAUVAIN, 2003) Os lipídeos melhoraram a estabilidade das bolhas de gás da massa, pois formam uma camada lipídica na interface gás/líquido, o que favorece o aumento de retenção de gás da massa (RIOS et al, 2014;GOESAERT et al, 2005).…”

“…E a água que atua como um plastificante e solvente (HOSENEY, 1994), essencial para a formação da rede de glúten (CAUVAIN;YOUNG, 2009). A gordura influencia o tempo que o pão permanece macio, confere maior volume ao pão e também atua como um plastificante da massa (RIOS et al, 2014). O açúcar age como substrato para a levedura, auxilia na coloração da crosta e confere sabor doce ao pão (em massas doces ou semidoces).…”

“…Verificou-se que as farinhas adicionadas de fibra insolúvel (FI) apresentaram maior absorção de água para atingir a consistência de 500±20 UF em comparação à farinha de trigo. A absorção de água aumentou com o aumento das quantidades de fibra insolúvel, fato também constatado por diversos autores que estudaram a adição de fibra insolúvel á farinha de trigo (CAI et al;2014, MAMAT et.al., 2014ANIL, 2007;ROSELL et al,2006;DALGETTY;BAIK, 2006, GOMEZ et al,2003WANG et al 2002). O aumento da absorção de água acontece pois fibra possui diversos grupos hidroxila em sua estrutura, aumentando a capacidade de interação com as moléculas de água (MAMAT et.al., 2014).…”

Produção de biscoitos recheados com formação de organogel na base gordurosa

“…A gordura está presente em muitos alimentos e tem como principais funções fornecer sabor, textura e aparência agradáveis aos consumidores, porém sua relação com a má saúde humana tem levado indústrias a produzir versões de produtos alimentícios reduzidos em gordura (LI, J. M.; NIE. S. P., 2016;RIOS et al, 2014).…”