Efecto de la sustitución con polydextrosa y CMC en la calidad sensorial de tortas con bajo contenido de sacarosa
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Date
2008
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Abstract
Introduction. The substitution of sucrose has been
increased in recent years, redesigning traditional
products in order to optimize their nutritional value.
Substituting a part of common sugar with polydextrose
and stabilizers in cakes, allow the provision of sensorial
characteristics similar to those from traditional
cakes. Objective. In this research work, 50% of
sucrose in the cake formula is substituted with
polydextrose (P) and Carboximetylcellulose (CMC)
in three different percentages, 0,1, 0,2 and0,3%.
Comparing the sensorial effects of these cakes when
compared with a witness sample (0% of CMC and
P). Materials and methods. A witness formula (0%
of CMC and P) and three formulas in which 50% of
sugar was substituted with P (80MG) were made. For
every formula we added CMC at 0,1, 0,2 and 0,3%.
The mixtures were poured in 7x3 cm aluminium
molds, obtaining 40 samples for every formula. Later,
they were left at room temperature in molds until they
got cold. Then, they were covered in cellophane paper
until the sensory analysis was made. Results. The
statistic model did not report a significant difference
(p>0,5) between cake number one (witness) and cake
number two (0,1% CMC and P) concerning its taste
and smoothness. Color did present a significant
difference (p<0,05) between the witness cake and the others. The attribute odor did not register a
significant difference. Conclusion. According to these
results, a 50% substitution of sugar is recommended
with 0,1% CMC+P, in order to develop a new product.
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Torta