Starches from non - conventional sources to improve the technological characteristics of pound cake
This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Per...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade Federal de Santa Maria
2013-11-01
|
Series: | Ciência Rural |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013001100028&lng=en&tlng=en |
id |
doaj-b7c10304240445dca9ad0ec73a02f852 |
---|---|
record_format |
Article |
spelling |
doaj-b7c10304240445dca9ad0ec73a02f8522020-11-25T00:34:41ZengUniversidade Federal de Santa MariaCiência Rural1678-45962013-11-0143112101210810.1590/S0103-84782013001100028S0103-84782013001100028Starches from non - conventional sources to improve the technological characteristics of pound cakeEveline Lopes Almeida0André Luis Marangoni1Caroline Joy Steel2Universidade Estadual de CampinasUniversidade Estadual de CampinasUniversidade Estadual de CampinasThis study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013001100028&lng=en&tlng=enfeijãogrão de bicomandioquinhabatatamandiocaamidobolo inglês |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Eveline Lopes Almeida André Luis Marangoni Caroline Joy Steel |
spellingShingle |
Eveline Lopes Almeida André Luis Marangoni Caroline Joy Steel Starches from non - conventional sources to improve the technological characteristics of pound cake Ciência Rural feijão grão de bico mandioquinha batata mandioca amido bolo inglês |
author_facet |
Eveline Lopes Almeida André Luis Marangoni Caroline Joy Steel |
author_sort |
Eveline Lopes Almeida |
title |
Starches from non - conventional sources to improve the technological characteristics of pound cake |
title_short |
Starches from non - conventional sources to improve the technological characteristics of pound cake |
title_full |
Starches from non - conventional sources to improve the technological characteristics of pound cake |
title_fullStr |
Starches from non - conventional sources to improve the technological characteristics of pound cake |
title_full_unstemmed |
Starches from non - conventional sources to improve the technological characteristics of pound cake |
title_sort |
starches from non - conventional sources to improve the technological characteristics of pound cake |
publisher |
Universidade Federal de Santa Maria |
series |
Ciência Rural |
issn |
1678-4596 |
publishDate |
2013-11-01 |
description |
This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application. |
topic |
feijão grão de bico mandioquinha batata mandioca amido bolo inglês |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013001100028&lng=en&tlng=en |
work_keys_str_mv |
AT evelinelopesalmeida starchesfromnonconventionalsourcestoimprovethetechnologicalcharacteristicsofpoundcake AT andreluismarangoni starchesfromnonconventionalsourcestoimprovethetechnologicalcharacteristicsofpoundcake AT carolinejoysteel starchesfromnonconventionalsourcestoimprovethetechnologicalcharacteristicsofpoundcake |
_version_ |
1725312125548625920 |