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dc.date.accessioned 2020-10-09T16:18:51Z
dc.date.available 2020-10-09T16:18:51Z
dc.date.issued 2018
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/106632
dc.description.abstract The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance. en
dc.format.extent 858-867 es
dc.language en es
dc.subject functional bread es
dc.subject fatty acids es
dc.subject canola oil es
dc.subject olive oil es
dc.subject flour mixes es
dc.title Animal fat replacement by vegetable oils in formulations of breads with flour mixes en
dc.type Articulo es
sedici.identifier.uri http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5821639&blobtype=pdf es
sedici.identifier.uri https://link.springer.com/article/10.1007/s13197-017-2888-x es
sedici.identifier.other pmid:29487427 es
sedici.identifier.other pmcid:PMC5821639 es
sedici.identifier.other https://doi.org/10.1007/s13197-017-2888-x es
sedici.identifier.issn 0975-8402 es
sedici.creator.person Osuna, Mariana B. es
sedici.creator.person Romero, Ana M. es
sedici.creator.person Avallone, Carmen M. es
sedici.creator.person Judis, María A. es
sedici.creator.person Bértola, Nora Cristina es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Exactas es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Food Science and Technology es
sedici.relation.journalVolumeAndIssue vol. 55, no. 3 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)