Evaluación de inulina como reemplazante de grasa en tortas de bajo contenido calórico a través de la vida útil
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Rodriguez Cortes, Juan Pablo
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La inulina es un oligosacárido perteneciente a la fibra dietaría soluble funcional utilizado como reemplazante de grasa por su bajo aporte calórico con respecto de la grasa (2 vs. 9 kcal/g). Esta fibra tiene beneficios funcionales asociados a la prevención de enfermedades cardiovasculares, prevención de diabetes tipo 2, disminución en la probabilidad de padecer cáncer de colón, entre otros. Al utilizar inulina como reemplazante de grasa en tortas en porcentajes de 30, 45, y 65%, se observaron cambios significativos en la micro estructura de la miga a través de Microscopia Electrónica de Barrido (SEM) como menor generación de burbujas de aire y menos homogeneidad en su distribución, al incrementar la concentración de reemplazo de Inulina en la fórmula, las tortas perdieron suavidad y elasticidad. Los batidos no tuvieron cambios significativos en temperatura y viscosidad para valores menores al 45% de sustitución. Las propiedades sensoriales fueron evaluadas por un panel experto (n=9 ) quien observó un incremento en la sensación de dulzor y coloración de la miga de la corteza y aprobó una concentración óptima entre 30 y 45% sin grandes variaciones con respecto al patrón. Esta evaluación se llevó a cabo durante 21 días de vida útil, tiempo en el cual un ponqué puede durar en distribución y exhibición. Este estudio nos permite tener una ruta tecnológica óptima para aplicación industrial para poder comercializar un producto con beneficios nutricionales y menos aporte calórico que el actual.
Abstract Inulin is an oligosaccharide belongs dietary fiber functional soluble used as replacement fat for their caloric intake low compared with 9 kcal from fat, this fiber has associated functional benefits to cardiovascular disease prevention, prevention of type 2 diabetes, impaired developing colon cancer, among others. By using inulin as a replacement for fat in cakes (30%, 45%, 65%) significant changes were observed in the microstructure of the cake by Scanning Electron Microscopy (SEM) changes such as decreased generation of air bubbles and less homogeneous distribution, increasing the concentration of replacement Inulin in formula cake decreased softness and elasticity which were evaluated by TPA method using a texturometer, the batter had no significant changes in temperature and viscosity before 45 % substitution, the temperature batter profile was studied by DSC, the sensory properties were evaluated by an expert panel (n = 9) who observed an increase in the sensation of sweetness and approved an optimal concentration between 30% and 45% or less unchanged compared with the pattern, this assessment held in 21 days of shelf-life, time in which the cake could be in distribution and exhibition, this study allows us to have an optimal technological route for industrial application to market a product with nutritional benefits and less caloric than a conventional cake.
Abstract Inulin is an oligosaccharide belongs dietary fiber functional soluble used as replacement fat for their caloric intake low compared with 9 kcal from fat, this fiber has associated functional benefits to cardiovascular disease prevention, prevention of type 2 diabetes, impaired developing colon cancer, among others. By using inulin as a replacement for fat in cakes (30%, 45%, 65%) significant changes were observed in the microstructure of the cake by Scanning Electron Microscopy (SEM) changes such as decreased generation of air bubbles and less homogeneous distribution, increasing the concentration of replacement Inulin in formula cake decreased softness and elasticity which were evaluated by TPA method using a texturometer, the batter had no significant changes in temperature and viscosity before 45 % substitution, the temperature batter profile was studied by DSC, the sensory properties were evaluated by an expert panel (n = 9) who observed an increase in the sensation of sweetness and approved an optimal concentration between 30% and 45% or less unchanged compared with the pattern, this assessment held in 21 days of shelf-life, time in which the cake could be in distribution and exhibition, this study allows us to have an optimal technological route for industrial application to market a product with nutritional benefits and less caloric than a conventional cake.