The influence of fat quantity and composition on the characteristics of a chemically leavened baked product was investigated, applying a Central Composite Design combined with response surface methodology. Fats were blends of palm oil and palm olein with different slip melting points (from 36.3 °C to 11.3 °C, in dependence of increasing olein content). Fat content (from 5.3% to 30.7% on batter) and percentage of olein in the fat blend (from 42.7% to 92.2%) were varied. The increase of fat quantity enhanced cake softness, while lowering the volume; higher olein contents also improved cake texture. An optimized formulation containing 19.7% fat with 92% olein in the fat blend and showing good structural properties, comparable to those of a 18% butter reference cake, was identified. The optimized and the butter cake showed specific volume of 2.25 and 2.23 cm3/g, respectively, and load at 25% strain of 7.68 and 5.63 N. These results demonstrated the possibility to replace butter with a liquid vegetable fat blend, thus increasing unsaturated fat content and reducing total cholesterol in the product.
Optimization of fat quantity and composition in plum cake formulation using response surface methodology / I. Ferrari, C. Alamprese, M. Mariotti, M. Lucisano, M. Rossi. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 48:3(2013 Mar), pp. 468-476.
|Titolo:||Optimization of fat quantity and composition in plum cake formulation using response surface methodology|
|Parole Chiave:||Butter; Cake; Desirability function; Experimental design; Fat blend; Melting point; Palm oil; Palm olein; Response surface methodology; Texture|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||mar-2013|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/ijfs.12018|
|Appare nelle tipologie:||01 - Articolo su periodico|