[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.
Disciplines :
Food science
Author, co-author :
Delacharlerie, Sophie ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Poncelet, Céline ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Chèné, Christine; ADRIANOR
Sindic, Marianne ; Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Language :
French
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
Alternative titles :
[en] Effect of 6 oils and fats (palm and no-palm) on cake texture and sensory characteristics
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