Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

doi:10.1111/j.1750-3841.2011.02546.x

Cited by 105 publications

(104 citation statements)

References 22 publications

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“…On the other hand, as the level of oil substitution in cakes with no emulsifier was increased, the bubbles were smaller in number but larger in size. Psimouli and Oreopoulou (2013) and Rodríguez-García et al (2012) also observed a smaller size of bubbles in cakes prepared with shortening and oil, respectively, compared to those with a fat replacer. These authors attributed this effect to the ability of oil to stabilize bubbles by forming a film in the air-matrix interface.…”

Section: Resultsmentioning

confidence: 99%

“…With the addition of emulsifier, the hardness was reduced for all the cakes studied. Instead of volume differences, this effect may be due to the fact that the hardness of the cakes was highly sensitive to the air bubble size distribution, as a distribution in small areas resulted in a significantly softer cake (Rodríguez-García et al 2012), this distribution in small areas was also shown in the structure of the crumb. Thus, the way in which the air is retained into the batter during whipping and baking process would affect crumb hardness.…”

Section: Cake Propertiesmentioning

confidence: 99%

“…Most attempts to reduce the fat content of cakes and muffins have focused on their substitution by several carbohydrate fat replacers such as inulin (Rodríguez-García et al 2012Zahn et al 2010), β-glucan (Kalinga and Mishra 2009;Lee et al 2005), cocoa fibre (Martínez-Cervera et al 2011), modified corn starch (Chung et al 2010), and potato maltodextrins, polidextrose or crystalline cellulose (Kamel and Rasper 1988;Khalil 1998). The use of protein fat replacers (Conforti 1998;Psimouli and Oreopoulou 2013) and chia gel (Borneo et al 2010) has also been proposed.…”

Section: Introductionmentioning

confidence: 99%

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Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

et al. 2015

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The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

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Section: Resultsmentioning

confidence: 99%

Section: Cake Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

et al. 2015

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“…Confocal laser scanning microscopy (CLSM), light microscopy (LM), and image analysis of batter bubbles were performed according to the methods described by Rodríguez-García et al (2012).…”

Section: Ingredientsmentioning

confidence: 99%

Funcionality of several cake ingredients: A comprehensive approach

Rodríguez-García¹,

Puig²,

Salvador³

et al. 2013

Czech J. Food Sci.

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Rodríguez-García J., Puig A., Salvador A., Hernando I. (2013): Funcionality of several cake ingredients: A comprehensive approach. Czech J. Food Sci., 31: 355-360.The roles of some cake ingredients -oil, a leavening agent, and inulin -in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.

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“…A aceitação sensorial pelos bolos neste trabalho foi superior ou igual a outros trabalhos que estudaram a aceitação por bolos adicionados de frutanos (DEVEREUX et. al., 2003;RONDA et al, 2005;RODRÍGUEZ-GARCÍA et al, 2012). Tabela 5.…”

Section: Bolo De Laranjaunclassified

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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Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

Cited by 105 publications

References 22 publications

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Funcionality of several cake ingredients: A comprehensive approach

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

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