Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement
Concerns about health problems caused by diet increase the demand for foods with lower fat levels. However, consumers still expect that these products have characteristcs as close as possible to the full fat versions. Batter rheology is very important to determine cake quality. Thus, this study obse...
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Universidade Estadual de Campinas
2019
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| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1649 |
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| author | Pinto, Letícia Steel, Caroline Cunha, Rosiane da |
| author_facet | Pinto, Letícia Steel, Caroline Cunha, Rosiane da |
| author_sort | Pinto, Letícia |
| collection | Portal de Eventos Científicos da UNICAMP |
| container_reference | Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp; 1-1 |
| description | Concerns about health problems caused by diet increase the demand for foods with lower fat levels. However, consumers still expect that these products have characteristcs as close as possible to the full fat versions. Batter rheology is very important to determine cake quality. Thus, this study observed how palm fat replacement at 50% (F50) and 100% (F100) levels by chia mucilage gel affected the rheology of pound cake batters, compared to a control without fat replacement. An oscillatory frequency sweep and a temperature ramp test were carried out with cake batters. Mechanical spectra were similar for all batters, although fat replacement decreased both storage and loss moduli. For the temperature ramp test, moduli were lower as fat levels decreased, until 65°C, when F100 moduli became highest, followed by F50, and control showed the lowest moduli. Although fat replecement by chia mucilage gel made cake batters more fluid, batter behavior was similar for all batters, indicating chia mucilage gel as a potential fat replacer. |
| first_indexed | 2025-10-08T13:54:56Z |
| format | Online |
| id | ojs-article-1649 |
| institution | Universidade Estadual de Campinas |
| issn | 2596-1969 |
| language | por |
| last_indexed | 2025-10-08T13:54:56Z |
| publishDate | 2019 |
| publisher | Universidade Estadual de Campinas |
| record_format | ojs |
| spelling | ojs-article-16492025-09-26T14:32:30Z Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement Pinto, Letícia Steel, Caroline Cunha, Rosiane da Pound cake Rheology Fat replacement Concerns about health problems caused by diet increase the demand for foods with lower fat levels. However, consumers still expect that these products have characteristcs as close as possible to the full fat versions. Batter rheology is very important to determine cake quality. Thus, this study observed how palm fat replacement at 50% (F50) and 100% (F100) levels by chia mucilage gel affected the rheology of pound cake batters, compared to a control without fat replacement. An oscillatory frequency sweep and a temperature ramp test were carried out with cake batters. Mechanical spectra were similar for all batters, although fat replacement decreased both storage and loss moduli. For the temperature ramp test, moduli were lower as fat levels decreased, until 65°C, when F100 moduli became highest, followed by F50, and control showed the lowest moduli. Although fat replecement by chia mucilage gel made cake batters more fluid, batter behavior was similar for all batters, indicating chia mucilage gel as a potential fat replacer. Universidade Estadual de Campinas 2019-12-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1649 10.20396/revpibic2620181649 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp; 1-1 2596-1969 por https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1649/1727 Copyright (c) 2019 Revista dos Trabalhos de Iniciação Científica da UNICAMP http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | Pinto, Letícia Steel, Caroline Cunha, Rosiane da Pound cake Rheology Fat replacement Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| title | Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| title_full | Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| title_fullStr | Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| title_full_unstemmed | Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| title_short | Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| title_sort | rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement |
| topic | Pound cake Rheology Fat replacement |
| url | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1649 |
| work_keys_str_mv | AT pintoleticia rheologyofpoundcakebatterselaboratedwithchiasalviahispanicalmucilagegelforfatreplacement AT steelcaroline rheologyofpoundcakebatterselaboratedwithchiasalviahispanicalmucilagegelforfatreplacement AT cunharosianeda rheologyofpoundcakebatterselaboratedwithchiasalviahispanicalmucilagegelforfatreplacement |
