Use of succinyl chitosan as fat replacer on cake formulations

Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to...

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Authors: Ríos, Raquel V., Garzón, Raquel, Lannes, Suzana C. S., Rosell, Cristina M.
Format: article
Status:Versión aceptada para publicación
Publication Date:2018
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/166619
Online Access:http://hdl.handle.net/10261/166619
Access Level:Open access
Keyword:Chitosan
Fat replacer
Cake
Batter
Quality
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spelling Use of succinyl chitosan as fat replacer on cake formulationsRíos, Raquel V.Garzón, RaquelLannes, Suzana C. S.Rosell, Cristina M.ChitosanFat replacerCakeBatterQualityChitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to replace different levels of fat (up to absence of fat) and the effect on batters’ consistency and cakes features (color, morphogeometrics properties, texture, moisture and water activity) were evaluated. SC suspensions (2 g/100 g) were used to replace different levels of fat in cakes. By adapting batter consistencies, it was possible to obtain fat reduced batters with the same density, and cakes with high 2D area and lower ratio (width/height) containing half of the fat present in the reference cake. Crumb structure and texture features of fat reduced cakes containing SC was similar to that of full fat cakes. During staling, SC reduced hardening rate of cakes containing half fat, although drying rate was accelerated. The results indicated that succinyl chitosan has a great potential to be used as partial fat replacer on cakes, even reducing hardening rate during storage.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2017/189), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Conselho Nacional de Desenolvimento Científico e Tecnológico (CNPQ).Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Generalitat ValencianaEuropean CommissionConselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/166619reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-Rhttps://doi.org/10.1016/j.lwt.2018.05.041Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1666192026-05-22T06:33:51Z
dc.title.none.fl_str_mv Use of succinyl chitosan as fat replacer on cake formulations
title Use of succinyl chitosan as fat replacer on cake formulations
spellingShingle Use of succinyl chitosan as fat replacer on cake formulations
Ríos, Raquel V.
Chitosan
Fat replacer
Cake
Batter
Quality
title_short Use of succinyl chitosan as fat replacer on cake formulations
title_full Use of succinyl chitosan as fat replacer on cake formulations
title_fullStr Use of succinyl chitosan as fat replacer on cake formulations
title_full_unstemmed Use of succinyl chitosan as fat replacer on cake formulations
title_sort Use of succinyl chitosan as fat replacer on cake formulations
dc.creator.none.fl_str_mv Ríos, Raquel V.
Garzón, Raquel
Lannes, Suzana C. S.
Rosell, Cristina M.
author Ríos, Raquel V.
author_facet Ríos, Raquel V.
Garzón, Raquel
Lannes, Suzana C. S.
Rosell, Cristina M.
author_role author
author2 Garzón, Raquel
Lannes, Suzana C. S.
Rosell, Cristina M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Generalitat Valenciana
European Commission
Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Chitosan
Fat replacer
Cake
Batter
Quality
topic Chitosan
Fat replacer
Cake
Batter
Quality
description Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to replace different levels of fat (up to absence of fat) and the effect on batters’ consistency and cakes features (color, morphogeometrics properties, texture, moisture and water activity) were evaluated. SC suspensions (2 g/100 g) were used to replace different levels of fat in cakes. By adapting batter consistencies, it was possible to obtain fat reduced batters with the same density, and cakes with high 2D area and lower ratio (width/height) containing half of the fat present in the reference cake. Crumb structure and texture features of fat reduced cakes containing SC was similar to that of full fat cakes. During staling, SC reduced hardening rate of cakes containing half fat, although drying rate was accelerated. The results indicated that succinyl chitosan has a great potential to be used as partial fat replacer on cakes, even reducing hardening rate during storage.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/166619
url http://hdl.handle.net/10261/166619
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-52928-C2-1-R
https://doi.org/10.1016/j.lwt.2018.05.041
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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