Influencia de la sustitución de ingredientes en las características reológicas, calóricas y sensoriales en un cake tipo magdalena
The present study examines the effect on the rheological, sensorial and caloric properties in a bakery product: the madeleine, when is substituted wheat flour and sugar for resistant starch and Rebaudioside-A, respectively. The experimental tests allowed the study and analysis of the effect of subst...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Ecuador |
| Institución: | Escuela Superior Politécnica del Litoral |
| Repositorio: | Repositorio Escuela Superior Politécnica del Litoral |
| Idioma: | español |
| OAI Identifier: | oai:www.dspace.espol.edu.ec:123456789/9080 |
| Acceso en línea: | http://www.dspace.espol.edu.ec/handle/123456789/9080 |
| Access Level: | acceso abierto |
| Palabra clave: | MAGDALENAS ALMIDÓN RESISTENTE REBAUDIÓSIDO-A CALORÍAS FIBRA FUNCIONAL. |
| Sumario: | The present study examines the effect on the rheological, sensorial and caloric properties in a bakery product: the madeleine, when is substituted wheat flour and sugar for resistant starch and Rebaudioside-A, respectively. The experimental tests allowed the study and analysis of the effect of substitutions on the physical properties of the madeleine, emphasizing on the viscosity of the initial dough and volume of the final product. In these tests with different substitutions was also considered the sensorial properties evaluating the taste, and texture and water activity as part of product stability during storage. Was substituted 30% of wheat flour by resistant starch, which provides an excellent source of functional fiber to the final product. The replacement of 50% of sugar by Rebaudioside-A, a natural sweetener, reduces the calories, achieving a healthy product. |
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