Volume 63, Issue 2, October 2015, Pages 1049–1055
Highlights
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- Chia mucilage gel substitutes 25 g/100 g fat unaltering cake technological properties.
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- Substitution of fat over 25 g/100 g may cause alterations in cake color and texture.
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- Chia mucilage gel appears as a promissory fat replacer in bakery products.
Abstract
Overweight
indices have increased in the recent years, and thus the occurrence of
non-communicable diseases related to them. The recommendation of fat
reduction in food may contribute to reduce the risk of these diseases.
Attention has focused on bakery products, such as pound cake, which
contains up to 17 g fat/100 g product. A novel ingredient, chia seed (Salvia hispanica
L.), has been studied for its high water-absorbing and viscous
mucilaginous external layer, in order to evaluate its potential as fat
substitute in bakery products. We investigated the effects of the
replacement of 25, 50, 75 and 100 g/100 g of vegetable fat by chia
mucilage gel (CMG) on the technological properties of pound cakes. CMG
was produced by rehydration with water of lyophilized chia mucilage
(LCM). Replacement of vegetable fat by CMG did not significantly alter
the specific volume, symmetry, uniformity, moisture and water activity
(aw) of the cakes. Color parameters, as well as crumb
firmness of cakes, were influenced by higher levels of fat replacement
with CMG. We concluded that the replacement of up to 25 g/100 g of fat
by CMG is technologically feasible in pound cakes, with no significant
alterations on their quality characteristics.
Keywords
- Chia seeds;
- Fat replacement;
- Mucilage gel;
- Pound cake;
- Salvia hispanica
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