Starches from non - conventional sources to improve the technological characteristics of pound cake

Ciência Rural

Eveline Lopes Almeida¹  André Luis Marangoni¹  Caroline Joy Steel¹ 

[1] ,Universidade Estadual de Campinas (UNICAMP) , Faculdade de Engenharia dos Alimentos Departamento de Tecnologia dos AlimentosSão Paulo,Brasil

关键词: bean;    chickpea;    Peruvian carrot;    potato;    cassava;    starch;    pound cake;    feijão;    grão de bico;    mandioquinha;    batata;    mandioca;    amido;    bolo inglês;   

DOI  :  10.1590/S0103-84782013001100028

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License