The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

AUTOR(ES)

Kouhanestani, Samaneh Babashahi

FONTE

Braz. J. Food Technol.

DATA DE PUBLICAÇÃO

14/11/2019

RESUMO

Resumo Oleaster (Elaeagnus angustifolia L.) é uma fruta com valor nutracêutico especial, que cresce em uma ampla faixa de condições climáticas na Europa e na Ásia. No estudo atual, os efeitos da farinha de oleaster (15%, 30% e 45%) e de glúten ativo (0 e 3%) nas propriedades físicas, químicas e sensoriais de bolos tipo esponja foram avaliados. A melhor amostra foi selecionada baseando-se nas suas propriedades qualitativas e comparando-se com o controle em relação à taxa de endurecimento e aos aspetos nutricionais. Para diminuir as calorias, o conteúdo de sacarose da amostra selecionada foi substituído por acessulfame de potássio e isomalte nos níveis de 30%, 50% e 70%. A farinha de oleaster aumentou a densidade do bolo, mas diminuiu a dureza e a coesão. O glúten ativo diminuiu a densidade e a dureza, mas aumentou a coesão e a elasticidade. Considerando as propriedades qualitativas dos bolos tipo esponja, a amostra contendo 30% de farinha de oleaster e 3% de glúten ativo (30 OFG) foi selecionada como a melhor. A substituição da sacarose em 30 OFG aumentou a dureza, a densidade e as cores vermelho e amarelo do miolo, mas, com substituição de 30% da sacarose, a qualidade do produto foi mantida adequadamente. O uso de oleaster aumentou significativamente os conteúdos de cálcio, potássio, fibra bruta, gordura e compostos fenólicos totais. A amostra contendo 30% de farinha de oleaster e 3% de glúten com substituição de 30% da sacarose apresentou propriedades físico-químicas, de textura e sensoriais apropriadas.Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.

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