Effect of Added Gelatin on Rheological and Textural Properties of a Pound Cake Reduced in Margarine

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Development and characterization of a dehydrated mixture based on pumpkin flour (Cucurbita maxima) incorporating modified starch of yam (D. alata cv. Diamante 22) with potential application for instantaneous soups

“…The flow curves of the formulations were obtained with a viscometer (Brookfield DV-III Ultra, USA) with coaxial cylinder geometry, performing a shear rate sweep (γ) in the range from 0 to 100 s −1 (Contreras et al, 2018;Pereyra et al, 2019). The experimental values of flow curves were adjusted to Power Law model (Equation 2), where n is the flow index (dimensionless) and K is the coefficient of consistency (Pa.s n ) (Sánchez et al, 2018).…”

Changes in oxidative stability, composition and physical characteristics of oil from a non-conventional source before and after processing

“…In human diet, lipids are important for being an energy supply, in addition they are precursors of other molecules, such as various hormones; while in the food industry its importance lies in its lubricating properties, its flavor, its properties as heat transmitters, as a vehicle of various ingredients and many other functions (Orsavova et al, 2015;Sánchez-Paz et al, 2018).…”

RHEOLOGICAL CHARACTERIZATION OF GUMS-GEL OBTAINED FROM THE PROTEIC ISOLATE OF SESAME (Sesamum indicum)

“…Food hydrocolloids are known for their properties as thickening agents and gelling agents because they can form dispersions and/or viscous gels when dispersed in water, they can modify the rheology of a system including its viscosity and texture. The presence of a large number of hydroxyl (-OH) groups and other groups like sulphates (carrageenan gum) significantly increases their affinity for binding water and generate chemical interactions with other molecules (Dipjyoti and Suvendu, 2010;Li and Nie, 2016;Sánchez-Paz et al, 2018;Hernández-Téllez et al, 2018). These hydrocolloids tend to be polysaccharides or proteins which could improve stability in emulsions as was reported by Hernández-Rodríguez et al (2017).…”

“…The specific functionality of biopolymers can be enhanced through synergistic interactions between them, with implications for the stability, texture, and shelf life of food products (Pasquel, 2001). The use of these blends is gaining importance due to their synergistic interactions that offer the possibility of controlling or improving the texture of food, as well as modifying the organoleptic and rheological behaviour of the final product (Capitani, 2007;Sánchez-Paz et al, 2018). Rheology includes two basic properties flow behaviour (viscosity) and mechanical properties as a solid (texture), which invariably changes the sensory properties of the final product (Reyes et al, 2018;Sánchez-Paz et al, 2018).…”