Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

LWT

Volumn 54, Issue 1, 2013, Pages 73-79

  Luna Pizarro, Patricia ^a   Almeida, Eveline Lopes ^b   Sammán, Norma Cristina ^a   Chang, Yoon Kil ^b  

^a UNIVERSIDAD NACIONAL DE JUJUY   (Argentina)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cake; Chia; Fat; Omega 3; Response surface methodology

Indexed keywords

FATTY ACIDS; HYDROGENATION; QUALITY CONTROL; VEGETABLES;

CAKE; CAKE MIX; CENTRAL COMPOSITE; CHIA; NUTRITIONAL QUALITIES; OMEGA-3; RESPONSE-SURFACE METHODOLOGY; SENSORY QUALITIES; TECHNOLOGICAL QUALITIES; VOLUME PARAMETERS;

MIXTURES;

SALVIA; SALVIA HISPANICA;

EID: 84879788596     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.017     Document Type: Article

References (36)

1. AACC - American Association of Cereal Chemists International. approved methods of analysis 2010, Approved Methods Committee, St. Paul, Available at:. http://methods.aaccnet.org/.
2. AENOR - Asociación Española de Normalización y Certificación Catálogo de normas UNE 1991, Norma UNE 55037-73, AENOR, Madrid.
3. Álvarez-Chávez L.M., Valdivia-López M.L.A., Aburto-Juárez M.L., Tecante A. Chemical characterization of the lipid fraction of mexican chia seed (Salvia hispanica L.). International Journal of Food Properties 2008, 11:687-697.
4. AOAC - Association of Official Analytical Chemists Official methods of analysis of association of official analytical chemists 2000, AOAC International, Gaithersburg.
5. Ayerza R. The seed's oil content and fatty acid composition of chia (salvia hispanica L.) var. iztac 1, grown under six tropical ecosystems conditions. Interciencia 2011, 36:620-624.
6. Ayerza R., Coates W. Dietary levels of chia: influence on yolk cholesterol, lipid content and fatty acid composition for two strains of hens. Poultry Science 2000, 79:724-739.
7. Ayerza R., Coates W. Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products 2011, 34:1366-1371.
8. Bennion E.B., Bamford G.S.T. The technology of cake making 1997, 421. Chapman & Hall, London. 6th ed.
9. Borges J.T.S., Ascheri J.L.R., Ascheri D.R., Nascimento R.E., Freitas A.S. Propriedades de cozimento e caracterização físico-química de macarrão pré-cozido à base de farinha integral de quinoa (Chenopodium quinoa. Wild) e de farinha de arroz (Oryza sativa L.) polido por extrusão termoplástica. Boletim CEPPA 2003, 21:303-322.
10. Borges J.T.S., Pirozi M.R., Lucia S.M.D., Pereira P.C., Moraes A.R.F., Castro V.C. Utilização de farinha mista de aveia e trigo na elaboração de bolos. Boletim CEPPA 2006, 24:145-162.
11. Bushway A.A., Belya P.R., Bushway R.J. Chia seed as a source of oil, polysaccharide, and protein. Journal of Food Science 1981, 46:1349-1356.
12. Capriles V.D., Arêas J.A.G. Development of snacks with reduced saturated and trans fatty acids contents. Ciência e Tecnologia de Alimentos 2005, 25:363-369.
13. Chica C. Conferencia Latinoamericana de cereals 2011, 39. ICC - International Association for Cereal Science, Santiago, ICC.
14. Coates W., Ayerza R. Production potential of Chia in northwestern Argentina. Industrial Crops and Products 1996, 5:229-233.
15. Drusch S., Mannino S. Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids. Trends in Food Science and Technology 2009, 20:237-244.
16. Faridi H. Rheology of wheat products 1985, American Association of Cereal Chemistry, St. Paul.
17. Gómez M., Ronda F., Blanco C.A., Caballero P.A., Apesteguía A. Effect of dietary on dough rheology and bread quality. European Food Research and Technology 2003, 216:51-56.
18. Ixtaina V.Y., Martínez M.L., Spotorno V., Mateo C.M., Maestri D.M., Diehl B.W.K., et al. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis 2011, 24:166-174.
19. Ji Y., Zhu K., Zhou H., Qian H. Study of the retrogradation behaviour of rice cake using rapid visco analyser. Fourier transform infrared spectroscopy and X-ray analysis. International Journal of Food Science and Technology 2010, 45:871-876.
20. Kislev M.E., Simchoni O., Melamed Y., Maroz L. Flax seed production: evidence from the early Iron Age site of Tel Beth-Shean, Israel and from written sources. Vegetation History and Archaeobotany 2011, 20:579-584.
21. Lai H.-M., Lin T.-C. Bakery products. Handbook of food science, technology and engineering 2006, CRC Press, Boca Raton. Y.H. Hui (Ed.).
22. Lakshminarayan S.M., Rathinam V., Krishna Rau L. Effect of maltodextrin and emulsifi{ligature}ers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture 2006, 86:706-712.
23. Larsen R., Eilertsen K.-E., Elvevoll E.O. Health benefits of marine foods and ingredients. Biotechnology Advances 2011, 29:508-518.
24. Linden G., Lorient D. Bioquimica agroindustrial 1994, 429. Acribia, Zaragoza.
25. McManus A., Merga M., Newton W. Omega-3 fatty acids. What consumers need to know. Appetite 2011, 57:80-83.
26. Oakenfull D. Physical chemistry of dietary fiber. Handbook of dietary fiber in human nutrition 2001, CRC Press, Boca Raton. G.A. Spiller (Ed.).
27. Reyes-Caudillo E., Tecante A., Valdivia-Lopez M.A. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chemistry 2008, 107:656-663.
28. Rodrigues M.I., Iemma A.F. Planejamento de experimentos e otimização de processos: uma estratégia seqüencial de planejamentos 2005, Casa do Pão, Campinas.
29. Sahin S. Cake batter rheology. Food engineering aspects of baking sweet goods 2008, 99-120. CRC Press, Boca Raton. S.G. Sumnu, S. Sahin (Eds.).
30. Simopoulos A.P., Cleland L.G. Omega-6/omega-3 essential fatty acid ratio: the scientific evidence. World Review of Nutrition and Dietetics 2003, 92:I-XIII.
31. Sozer N., Bruins R., Dietzel C., Franke W., Kokini J.L. Improvement of shelf life stability of cakes. Journal of Food Quality 2011, 34:151-162.
32. Stone H., SideL J.L. Sensory evaluation practices 1993, Academic Press, San Diego.
33. Taga M.S., Miller E.E., Pratt D.E. Chia seeds as a source of natural lipid antioxidants. Journal of The American Oil Chemists Society 1984, 61:928-932.
34. Tireki S. Technology of cake production. Food engineering aspects of baking sweet goods 2008, 99-120. CRC Press, Boca Raton. S.G. Sumnu, S. Sahin (Eds.).
35. 2. Journal of Supercritical Fluids 2011, 56:174-178.
36. Ward O.P., Singh A. Omega-3/6 fatty acids: alternative sources of production. Process Biochemistry 2005, 40:3627-3652.