Resumen:
The effect of the addition of a mixture of canola-chia oils (4:1) and 1% of gelatin on batter (specific gravity and rheology) and quality properties (volume, colour, firmness, fatty acid profile and sensory attributes) of pound cake reduced in margarine (70% and 90%) was evaluated. Specific gravity (SG) significantly (P<0.05) increased as the content of the mixture of oils increased, as well as when the gelatin was added. Besides, the storage (G’) and loss (G”) modulus decreased as the percentage of mixture of oils increased, but the addition of gelatin increased them compared to the control. The reduction of 70% of margarine apparently did not modify the gelatinisation temperature and protein coagulation during baking. Sensorially, the reduced cake at 70% and added with 1% gelatin (70-1) was the most accepted, also, it showed a better balance of omega 6 and omega 3 (linoleic and linolenic) (1.4:1).
Descripción:
Specific gravity increased as the mixture of canola-chia oils and gelatin content increased, while viscoelasticity of the cake batter increased only as the gelatin content increased. The addition of the mixture of canola-chia oils did not modify the temperature of the phase change during the baking process. The cakes added with oils and gelatin were softer and their colour was more browner compared to the control. The volume was higher and the crumb was more uniform in the cake 70-0, but sensorially, the most accepted sample was 70-1. The last cake had an important content of omega 3, with a W6 and W3 balance (1.4:1). According these results the mixture of chia-canola oils and gelatin adittion could improve nutritional quality of cakes reduced in margarine, therefore studies about the effect of the addition of these ingredients on the cake quality during storage are necessary.
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