Year-end Sale % OFF 
Abstract
Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation. Texture analysis shows that studied fats can be classified in two main categories, giving different texture characteristics: liquid oils on one hand and fats containing a solid fraction on the other. Descriptive sensory evaluation leads to the same conclusions. On the contrary, hedonic sensory evaluation shows no difference between the different fats. The results in this paper indicate also that shortenings classical solid fat content can be reduced, without impact on the final product characteristics. This paper shows thus that the nutritional profile of bakery products can be improved, without sacrificing the sensory quality. Notably, the palm oil content (and thus the saturated fatty acids content) reduction of today shortenings could be an answer to nutritional and environmental concerns.
Highlights
Les industries agro-alimentaires ont recemment ete confrontees aux exigences de certains distributeurs leur demandant de supprimer l’huile de palme de leurs produits
Effect of 6 oils and fats on cake texture and sensory characteristics Six types of fats from different vegetable or animal origins have been studied in a cake model
Cakes have been characterized through Texture Profile Analysis and sensory evaluation
Summary
Disponibles sur le marche, ont ete etudiees : une huile de colza (Vandemoortele, Izegem, Belgique) qui constitue la reference « huile liquide », un shortening a base d’huiles de palme, colza et coco (« Finor Rose NH NC », CSM, Merksem, Belgique) qui constitue la reference « palme », une huile de tournesol HSHO (« Nutrisun », Advanta, Buenos Aires, Argentine), une huile de colza epaissie avec des mono- et di-glycerides (« Finor Liquid C », CSM, Merksem, Belgique – vendue initialement comme « bread improver »), une margarine a base d’huiles de tournesol, colza et coco hydrogenees et en l’etat (« Tulip Rouge non palm », Unipro, Merksem, Belgique) et une margarine a base de matiere grasse laitiere et d’huile de colza (« Selection Rouge non palm », Unipro, Merksem, Belgique). Dans la suite de cet article, les echantillons sont nommes respectivement HC (huile de colza), SP (shortening palme), HSHO (tournesol HSHO), CMDG (colza + mono- et di- glycerides), MGVH (margarine graisses vegetales hydrogenees) et MGVL (margarine graisses vegetale et laitiere)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
