Rafael Borneo

Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

This study determined the overall acceptability, sensory characteristics, functional properties, and nutrient content of cakes made using chia (Salvia hispanica L) gel as a replacement for oil or eggs. Chia gel was used to replace 25%, 50%, and 75% of oil or eggs in a control cake formulation. Seventy-five untrained panelists participated in rating cakes on a seven-point hedonic scale. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, taste, texture, and overall acceptability (P<0.05). Post hoc analysis (using Fishers least significant difference method) indicated that the 25% chia gel cakes were not significantly different from the control for color, taste, texture, and overall acceptability. The 50% oil substituted (with chia gel) cake, compared to control, had 36 fewer kilocalories and 4 g less fat per 100-g portion. Cake weight was not affected by chia gel in the formulation, although cake volume was lower as the percentage of substitution increased. Symmetry was generally not affected. This study demonstrates that chia gel can replace as much as 25% of oil or eggs in cakes while yielding a more nutritious product with acceptable sensory characteristics.

Effect of triticale-based edible coating on muffin quality maintenance during storage

In this paper, a triticale-based edible film coating on muffins is presented and its potential use in retarding the staling process has been studied. Edible film effects were established by measuring weight, height, volume, density, color, texture and image analysis of control and coated muffins during storage. A discriminative sensory test was also carried out. Triticale coating diminished the hardness values of the muffins during storage. The kinetics of staling was faster for control muffins than for coated ones. Descriptive parameters of shape and size in the crumb`s structure shown that storage time increased significantly the percent of small pores and decrease solidity values of pores of control muffins, while no significant difference was found in coated muffins. Our results indicate that the triticale film coating is able to compensate the staling and preserves an appearance associated with freshness in muffins.