Multivariate Study of Inulin Addition on the Quality of Sponge Cakes
The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: wi...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2016-0026/pjfns-2016-0026.xml?format=INT |
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| author | Zbikowska Anna Marciniak-Lukasiak Katarzyna Kowalska Malgorzata Onacik-Gür Sylwia |
| author_facet | Zbikowska Anna Marciniak-Lukasiak Katarzyna Kowalska Malgorzata Onacik-Gür Sylwia |
| author_sort | Zbikowska Anna |
| collection | DOAJ |
| description | The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers – containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken. |
| format | Article |
| id | doaj-art-46bbedbea8514807ad80104c0fbe9557 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-46bbedbea8514807ad80104c0fbe95572025-02-02T20:59:34ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-09-0167320121010.1515/pjfns-2016-0026pjfns-2016-0026Multivariate Study of Inulin Addition on the Quality of Sponge CakesZbikowska Anna0Marciniak-Lukasiak Katarzyna1Kowalska Malgorzata2Onacik-Gür Sylwia3Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Street Nowoursynowska 159 C, 02–776 Warsaw, PolandDivision of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Street Nowoursynowska 159 C, 02–776 Warsaw, PolandDepartment of Chemistry, Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Street Chrobrego 27, 26–600 Radom, PolandDivision of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Street Nowoursynowska 159 C, 02–776 Warsaw, PolandThe aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers – containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken.http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2016-0026/pjfns-2016-0026.xml?format=INTbiscuitsinulintexturerheology |
| spellingShingle | Zbikowska Anna Marciniak-Lukasiak Katarzyna Kowalska Malgorzata Onacik-Gür Sylwia Multivariate Study of Inulin Addition on the Quality of Sponge Cakes Polish Journal of Food and Nutrition Sciences biscuits inulin texture rheology |
| title | Multivariate Study of Inulin Addition on the Quality of Sponge Cakes |
| title_full | Multivariate Study of Inulin Addition on the Quality of Sponge Cakes |
| title_fullStr | Multivariate Study of Inulin Addition on the Quality of Sponge Cakes |
| title_full_unstemmed | Multivariate Study of Inulin Addition on the Quality of Sponge Cakes |
| title_short | Multivariate Study of Inulin Addition on the Quality of Sponge Cakes |
| title_sort | multivariate study of inulin addition on the quality of sponge cakes |
| topic | biscuits inulin texture rheology |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2016-0026/pjfns-2016-0026.xml?format=INT |
| work_keys_str_mv | AT zbikowskaanna multivariatestudyofinulinadditiononthequalityofspongecakes AT marciniaklukasiakkatarzyna multivariatestudyofinulinadditiononthequalityofspongecakes AT kowalskamalgorzata multivariatestudyofinulinadditiononthequalityofspongecakes AT onacikgursylwia multivariatestudyofinulinadditiononthequalityofspongecakes |