Reference : Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiqu...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/133052
Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake
French
[en] Effect of 6 oils and fats (palm and no-palm) on cake texture and sensory characteristics
Delacharlerie, Sophie mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment. >]
Poncelet, Céline mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment. >]
Chèné, Christine [ADRIANOR > > > >]
Sindic, Marianne mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment. >]
Mar-2012
Oléagineux, Corps gras, Lipides
19
2
Dossier Fonctionnalités des Huiles
101-110
Yes
International
1258-8210
[en] cake ; shortenings ; solid fat content ; sensorial analysis ; texture profile analysis ; oils
[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.
Fonds Européen de Développement Régional - FEDER ; Région wallonne : Direction générale de l'Economie et de l'Emploi - DGEE
Interreg IV - FW 1.1.7 - Nutrisens
Researchers ; Professionals
http://hdl.handle.net/2268/133052
http://www.revue-ocl.fr/
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