Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/320
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorFelisberto, Maria Herminia Ferrari; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-06-10T18:42:21Z-
dc.date.availablePT_Br
dc.date.available2022-06-10T18:42:21Z-
dc.date.copyright-
dc.date.issued2015-
dc.identifierPT_Br
dc.identifier.citationLWT – Food Science and Technology, versão online, abr./2015.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/320-
dc.description.abstractOverweight 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.pt_BR
dc.description.sponsorshipCAPES/CNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectChia seedspt_BR
dc.subjectFat replacementpt_BR
dc.titleUse of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakespt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
dc.subjec.otherlanguage
dc.subject.wosPT_Br
dc.identifier.italrecordnumber-
dc.creator.idPT_Br
dc.contributor.authoremailPT_Br
dc.contributor.authoritalPT_Br
dc.contributor.authorexternalPT_Br
dc.contributor.nameofprogramPT_Br
dc.contributor.institutionPT_Br
dc.contributor.eventPT_Br
dc.publisher.cityPT_Br
dc.publisher.countryPT_Br
dc.date.monthofcirculation-
dc.description.areaofknowledgePT_Br
dc.description.referencesPT_Br
dc.description.referencePT_Br
dc.description.sponsorPT_Br
dc.description.sponsor-standardPT_Br
dc.description.sponsorremissivePT_Br
dc.description.sponsordocumentnumberPT_Br
dc.description.volumePT_Br
dc.description.volumesupplementPT_Br
dc.description.issuenumber-
dc.description.issuesupplementPT_Br
dc.description.issuespecialPT_Br
dc.description.firstpagePT_Br
dc.description.lastpagePT_Br
dc.rights.accessrightsPT_Br
dc.identifie.eissnPT_Br
dc.identifie.wosPT_Br
dc.identifie.doiPT_Br
dc.identifie.doiPT_Br
dc.identifie.urlPT_Br
dc.identifie.localPT_Br
dc.format.supportPT_Br
dc.creator.orcidPT_Br
Aparece nas coleções:Artigos Científicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Use of chia (Salvia hispanica L.)....pdf977.27 kBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.