ORBi: Delacharlerie Sophie - Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake

Reference : Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiqu...


	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Food science
	To cite this reference:	http://hdl.handle.net/2268/133052

Title :	Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake
Language :	French
Alternative title :	[en] Effect of 6 oils and fats (palm and no-palm) on cake texture and sensory characteristics
Author, co-author :	Delacharlerie, Sophie [Université de Liège - ULg > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment. >]
	Poncelet, Céline [Université de Liège - ULg > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment. >]
	Chèné, Christine [ADRIANOR > > > >]
	Sindic, Marianne [Université de Liège - ULg > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment. >]
Publication date :	Mar-2012
Journal title :	Oléagineux, Corps gras, Lipides
Volume :	19
Issue/season :	2
Special issue title :	Dossier Fonctionnalités des Huiles
Pages :	101-110
Peer reviewed :	Yes
Audience :	International
ISSN :	1258-8210
Keywords :	[en] cake ; shortenings ; solid fat content ; sensorial analysis ; texture profile analysis ; oils
Abstract :	[en] 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.
Funders :	Fonds Européen de Développement Régional - FEDER ; Région wallonne : Direction générale de l'Economie et de l'Emploi - DGEE
Name of the research project :	Interreg IV - FW 1.1.7 - Nutrisens
Target :	Researchers ; Professionals
Permalink :	http://hdl.handle.net/2268/133052
Other URL :	http://www.revue-ocl.fr/
Mentions required by the publisher for OA :	"The definitive version is available at: www.jle.com"

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Open access	Oléagineux, Corps gras, Lipides.S.Delacharlerie.pdf		Publisher postprint	3.05 MB	View/Open

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