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Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers

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dc.contributor.authorDoménech Asensi, Guillermo
dc.contributor.authorMerola, N.
dc.contributor.authorLópez Fernández, A.
dc.contributor.authorRos Berruezo, G.
dc.contributor.authorFrontela Saseta, C.
dc.contributor.departmentEnfermería
dc.date.accessioned2024-02-06T13:17:47Z
dc.date.available2024-02-06T13:17:47Z
dc.date.issued2015-12-28
dc.description©2016. This document is the Accepted, version of a Published Work that appeared in final form in International Journal of Food Sciences and Nutrition. To access the final edited and published work see https://doi.org/10.3109/09637486.2015.1126565
dc.description.abstractBakery products are highly consumed by children and adults and as cereal-derived foods are considered a fundamental part of a balanced diet, but they are usually high in sugar and saturated and trans fat and low in fibre. This study aimed to develop four different bakery products (cookies, croissants, Spanish muffins and Spanish sponge cake) with healthier properties, such as lower fat and sugar content, healthy fatty acid profile and higher fibre content. Margarine and sunflower oil were replaced with high oleic sunflower oil, and inulin was also added. After the modifications, a significant reduction of fat content and kilocalories in all cases, an increment of monounsaturated fat and a decrease in saturated fatty acids in three products were observed. The sensory analysis resulted similar results in both recipes for cookies and lower acceptability in sponge cake, croissants and muffins. Purchase intention only decreased in sponge cake.es
dc.formatapplication/pdfes
dc.format.extent10es
dc.identifier.citationInternational Journal of Food Sciences and Nutrition, 67, 1, 2016: 74-82
dc.identifier.doihttps://doi.org/10.3109/09637486.2015.1126565
dc.identifier.issnPrint: 0963-7486
dc.identifier.issnElectronic: 1465-3478
dc.identifier.urihttp://hdl.handle.net/10201/138784
dc.languageenges
dc.publisherTaylor and Francis Group
dc.relationSin financiación externa a la Universidades
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.3109/09637486.2015.1126565
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBakery productses
dc.subjectHigh oleic sunflower oiles
dc.subjectInulines
dc.subjectSensory evaluationes
dc.subject.otherCDU::5 - Ciencias puras y naturaleses
dc.titleInfluence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumerses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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