Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Ronda, Felicidad

doi:10.1016/j.foodchem.2004.05.023

Cited by 170 publications

(171 citation statements)

References 8 publications

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“…Using a verbal hedonic scale featuring five points (1 -disliked extremely; 5 -liked extremely) according to the AACC method 10-90 with modifications by Ronda et al (2005) and Lee et al (2008), the acceptability of the softness and Czech J. Food Sci., 34, 2016 (6): 534-540 doi: 10.17221/551/2015-CJFS hardness, porosity, colour of crust and crumb, flavour, and the dry or doughy cake texture during chewing were evaluated by 30 untrained panellists consisting of Faculty of Nutrition and Food Sciences (Tabriz University of Medical Sciences) staff and students.…”

Section: Physicochemical Evaluationmentioning

confidence: 99%

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Beikzadeh¹,

Peighardoust²,

Beikzadeh³

et al. 2016

Czech J. Food Sci.

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Beikzadeh S., Peighambardoust S.H., Beikzadeh M., Asghari Javar-Abadi M., Homayouni-Rad A. (2016): Effect of psyllium husk on physical, nutritional, sensory, and staling properties of dietary prebiotic sponge cake. Czech J. Food Sci., 34: 534-540.The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

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Section: Physicochemical Evaluationmentioning

confidence: 99%

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Beikzadeh¹,

Peighardoust²,

Beikzadeh³

et al. 2016

Czech J. Food Sci.

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“…According to their outcomes, outer leaves and dried by-products of white cabbage could be utilized for preparation of cookies with improved functional and nutraceutical properties. Indeed, numerous studies have reported the addition of functional components, ie fibres, antioxidants, and oligosaccharides, in sponge cakes (Kim et al, 2012;Lu et al, 2010;Ronda et al, 2005;Santos et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of powder from white cabbage outer leaves on sponge cake quality

Prokopov

Goranova

Baeva

et al. 2015

International Agrophysics

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A b s t r a c t. The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-productscabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

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“…A adição de frutanos em produtos de panificação pode causar a diluição das proteínas formadoras de glúten, afetando a absorção de água pela massa e dificultando o desenvolvimento do glúten, conferindo maior dureza ao produto (COLLAR; SANTOS; ROSELL, 2007; ANGIOLONI; COLLAR, 2009). Resultados semelhantes foram encontrados por O´Brien et al (2003), em que altas concentrações de inulina resultaram em maior dureza da casca de pães em relação aos pães contendo gordura, e por Ronda et al (2005), em que a oligofrutose aumentou a firmeza de bolos em relação aos com sacarose. A redução de volume no pão contendo inulina corrobora os resultados encontrados por Wang, Rosell e Barber (2002) e Gomez et al (2003).…”

Section: G/100gunclassified

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

et al. 2013

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ResumoInulina e oligofrutose são frutanos que, quando adicionados em alimentos, podem alterar importantes características dos produtos originais. Duas formulações de bolo de laranja (uma contendo 77,7g de inulina e outra 77,7g de oligofrutose/inulina) e duas formulações de pão (uma contendo 130g de inulina e outra 175g de oligofrutose/inulina) foram comparadas com as respectivas formulações padrão (sem adição de frutanos) quanto à composição centesimal, textura, volume específico, cor e aceitação sensorial por meio da escala hedônica estruturada de nove pontos. Os bolos e pães com inulina e oligofrutose/ inulina apresentaram maior quantidade de fibra alimentar total em relação aos produtos padrão. O bolo de laranja com inulina apresentou menor coesividade e maior intensidade de amarelo no miolo em relação ao bolo padrão, sendo que a adição de inulina e oligofrutose/inulina reduziu a aceitação pela aparência, textura e sabor e a aceitação global em relação ao bolo padrão, embora a aceitação pelo aroma tenha sido igual para os três produtos. Os pães com inulina e oligofrutose/inulina foram mais duros e menos coesos do que o pão padrão, mas apenas o pão com inulina foi menos volumoso do que o padrão. O pão com inulina também apresentou casca com menor luminosidade, miolo com maiores intensidades de vermelho e de amarelo e maior saturação da cor em relação ao padrão, além de diferente tonalidade cromática. Em relação à aceitação sensorial, o pão com oligofrutose/inulina foi mais aceito quanto ao sabor e de forma global em relação ao pão padrão. Palavras-chave: Frutanos, panificação, textura, cor, volume, aceitação sensorial AbstractInulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/ inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume

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Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Cited by 170 publications

References 8 publications

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Effects of powder from white cabbage outer leaves on sponge cake quality

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

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