Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace

[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of differ...

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Autores: Díez-Sánchez, Elena, Tárrega, Amparo, Fiszman, Susana, Llorca Martínez, Mª Empar|||0000-0003-3346-3135, Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/170964
Acceso en línea:https://riunet.upv.es/handle/10251/170964
Access Level:acceso abierto
Palabra clave:Leavening agent
Structure
By-product
Flash profile
Bakery products
TECNOLOGIA DE ALIMENTOS
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spelling Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomaceDíez-Sánchez, ElenaTárrega, AmparoFiszman, SusanaLlorca Martínez, Mª Empar|||0000-0003-3346-3135Hernando Hernando, Mª Isabel|||0000-0002-3322-935XLeavening agentStructureBy-productFlash profileBakery productsTECNOLOGIA DE ALIMENTOS[EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.The authors are grateful to Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA-Spain) for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods project included in the ERA-NET SUSFOOD programme. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English. They would also like to thank Phillip John Bentley for his assistance in correcting the manuscript's English.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería IndustrialEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Microestructura y Química de AlimentosEuropean CommissionInstituto Nacional de Investigación y Tecnología Agraria y AlimentariaRepositorio Institucional de la Universitat Politècnica de València Riunet20202020-06-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/170964reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengEuropean Commission https://doi.org/10.13039/501100000780 FP7 291766 Sustainable Foodopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1709642026-06-13T07:49:27Z
dc.title.none.fl_str_mv Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
title Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
spellingShingle Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
Díez-Sánchez, Elena
Leavening agent
Structure
By-product
Flash profile
Bakery products
TECNOLOGIA DE ALIMENTOS
title_short Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
title_full Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
title_fullStr Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
title_full_unstemmed Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
title_sort Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace
dc.creator.none.fl_str_mv Díez-Sánchez, Elena
Tárrega, Amparo
Fiszman, Susana
Llorca Martínez, Mª Empar|||0000-0003-3346-3135
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author Díez-Sánchez, Elena
author_facet Díez-Sánchez, Elena
Tárrega, Amparo
Fiszman, Susana
Llorca Martínez, Mª Empar|||0000-0003-3346-3135
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author_role author
author2 Tárrega, Amparo
Fiszman, Susana
Llorca Martínez, Mª Empar|||0000-0003-3346-3135
Hernando Hernando, Mª Isabel|||0000-0002-3322-935X
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Industrial
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Microestructura y Química de Alimentos
European Commission
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Leavening agent
Structure
By-product
Flash profile
Bakery products
TECNOLOGIA DE ALIMENTOS
topic Leavening agent
Structure
By-product
Flash profile
Bakery products
TECNOLOGIA DE ALIMENTOS
description [EN] Blackcurrant pomace is a by-product with bioactive compounds and dietary fibre, which can be used as ingredient to elaborate bakery products. However, its high content of fibre results in techno-functional problems affecting texture and sensory properties. We hypothesised that the use of different chemical leavening agents can counteract the negative effects of pomace addition improving the quality of the final product. Citric acid, sodium acid pyrophosphate, and glucono-delta-lactone were used as leavening agents in combination with sodium bicarbonate (encapsulated and free). A micro-baking simulation showed the expansion of the bubbles in the batter. In the cakes, the structure, texture, colour and sensory profile were studied. Cakes prepared with pyrophosphate (regardless bicarbonate type) and glucono-delta-lactone (plus free bicarbonate) incorporated more air, which led to bigger gas cells and a softer instrumental texture. These cakes were perceived as brittle and spongy. All the formulations were acceptable according to an untrained sensory panel.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-06-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/170964
url https://riunet.upv.es/handle/10251/170964
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv European Commission https://doi.org/10.13039/501100000780 FP7 291766 Sustainable Food
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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