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dc.contributor.authorMilner, Laura
dc.contributor.authorKerry, Joseph P.
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorGallagher, Eimear
dc.date.accessioned2021-07-29T11:42:45Z
dc.date.available2021-07-29T11:42:45Z
dc.date.issued2020-01
dc.identifier.citationMilner, L., Kerry, J. P., O'Sullivan, M. G., Gallagher, E. Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients, Innovative Food Science & Emerging Technologies, 2020, 59, 102235. DOI: https://doi.org/10.1016/j.ifset.2019.102235en_US
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/11019/2521
dc.descriptionpeer-revieweden_US
dc.description.abstractHigh levels of sucrose in foods present a great risk of obesity and type 2 diabetes. Therefore a low sucrose intake is strongly recommended. Sweet baked products incorporate high levels of sucrose. Sucrose in the original cake formulation was reduced and replaced with apple pomace, whey permeate, oligofructose, polydextrose. An acceptable sucrose reduction of between 21 and 27% was achieved. Cakes containing apple pomace had the lowest specific volume (1.8 cm3/g) and highest crumb firmness (8.60 N) (P < .05). Apple pomace and whey permeate had a significantly decreased L* values of the crust (P < .05). Moisture content of the cake crumb was increased significantly with the addition of oligofructose, whey permeate and polydextrose. All treatments resulted in a significant increase of the water activity of the cake crumb compared to the control (P < .05). Crumb cell structure was maintained as shown by 2-D and confocal imaging. Sensory trials revealed the reformulated cakes were acceptable to panellists.en_US
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;59
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectcakeen_US
dc.subjectcake structureen_US
dc.subjectcompositional analysisen_US
dc.subjectphysical propertiesen_US
dc.subjectsensory evaluationen_US
dc.subjectsugar reductionen_US
dc.titlePhysical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredientsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.102235
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.source.volume59
dc.source.beginpage102235
refterms.dateFOA2021-01-31T00:00:00Z


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Attribution-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-ShareAlike 3.0 United States