Effect of a mixture of canola-chia oils and gelatin addition on a pound cake reduced in margarine

Abstract

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).