naa a22 4500 510724612 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0878-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0878-6 Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study [Elektronische Daten] [P. Tarancón, A. Salvador, T. Sanz] A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil-water-cellulose ether emulsion was employed to replace 100% of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the cellulose emulsion biscuits contained 33% total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the cellulose ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening biscuits, but their scores were very similar to those of the cellulose emulsion biscuits (maximum difference 1.1/9 points). Springer Science+Business Media, LLC, 2012 Shortening replacer nationallicence Cellulose ether nationallicence Biscuit nationallicence Texture nationallicence Trans-free nationallicence Tarancón P. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Salvador A. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Sanz T. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2389-2398 1935-5130 6:9<2389 2013 6 11947 https://doi.org/10.1007/s11947-012-0878-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0878-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Tarancón P. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Salvador A. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 700 1- Sanz T. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2389-2398 1935-5130 6:9<2389 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer