Designing a Clean Label Sponge Cake with Reduced Fat Content
[EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The st...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2016 |
| 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:10251/102607 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/102607 |
| Access Level: | acceso abierto |
| Palabra clave: | Cake Clean-label Fat replacer Flaxseed Structure Electron Microscopy Service of the UPV TECNOLOGIA DE ALIMENTOS |
| Sumario: | [EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSolTM5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSolTM5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. |
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