Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat-Reference-Cited by-同舟云学术

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Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat

Published:2018 Issue:4 Volume:9 Page:2456-2468
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Andrade Francisca Joyce E. T.¹²³⁴⁵,de Albuquerque Priscilla B. S.⁶⁷⁸⁴,de Seixas José Roberto P. C.⁹²⁸⁴,Feitoza George S.⁹²⁸⁴,Barros Júnior Wilson¹⁰¹¹⁸⁴,Vicente António A.¹²¹³¹⁴¹⁵,Carneiro-da-Cunha Maria das Graças¹²³⁴⁹^ORCID

Affiliation:

1. Rede Nordeste de Biotecnologia (RENORBIO)

2. Universidade Federal de Pernambuco – UFPE

3. 50670-420, Recife

4. Brazil

5. Eixo de Produção Alimentícia

6. Laboratório de Bioprocessos

7. Centro de Tecnologias Estratégicas do Nordeste (CETENE)

8. Recife

9. Departamento de Bioquímica

10. Departamento de Física

11. Universidade Federal de Pernambuco

12. CEB - Centre of Biological Engineering

13. Universidade do Minho

14. 4710-057 Braga

15. Portugal

Abstract

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01864A

Reference30 articles.

1. USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE

2. Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

3. Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis

4. Galactomannans use in the development of edible films/coatings for food applications

5. Modelling sorption kinetic of sponge cake crumb added with milk syrup

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1. Hydrogels based on galactomannan and κ-carrageenan containing immobilized biomolecules for in vivo thermal-burn wound treatment;International Journal of Biological Macromolecules;2024-06

2. Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams;LWT;2024-02

3. Effects including photobiomodulation of galactomannan gel from Cassia grandis seeds in the healing process of second-degree burns;International Journal of Biological Macromolecules;2023-11

4. Recent progress in plant-derived polysaccharides with prebiotic potential for intestinal health by targeting gut microbiota: a review;Critical Reviews in Food Science and Nutrition;2023-08-31

5. Utilization of ovalbumin-ferulic acid-carrageenan Pickering emulsion in baked bread for butter reduction: Bread microstructural properties and quality;LWT;2023-08

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