| PRESENTATION INFO |
| TITLE: |
Performance of power ultrasound treated lipids on physicochemical qualities of baked products |
| TYPE: |
Presentation |
| Abstract: |
Baked products serve as one of the main staple food sources in the world. Lipids play an important role in the quality of these products. In general, lipids contribute to several characteristics such as tenderness, moist mouthfeel, air incorporation, lubricity, flavor, structure and shelf life. The objective of this research was to evaluate the performance of power ultrasound-treated lipid on the physicochemical qualities of baked products such as cookies, pie crusts, and cakes and compare it with products formulated with conventional lipid sources such as butter, lard, margarine, all-purpose shortening, and vegetable oil. A negative relationship was observed between cookie spread and lipid melting point. The breaking strength of pie crust and the lipid viscoelasticity also had an inverse relationship. A positive relationship was found between cake density and lipid viscoelasticity. Products formulated with the insonated lipid resulted in a cookie with low spread and with a low breaking strength in pie crust. Cakes formulated with insonated lipids had lower density compared to cakes formulated with the traditional lipid sources. These results suggest lipid treated with power ultrasound contributes to lubricity in cookie, gluten development in pie crust and air incorporation in cake.
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| PRESENTER(S) INFO |
| Presenter: |
HAOYUAN ZHONG - Agriculture |
| Info: |
Primary Presenter
Agriculture
Nutrition, Dietetics and Food Sciences
Silvana Martini; Karin Allen
NDFS
verahasabigdream@gmail.com
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