Évaluation de l’impact de 6 matières grasses (palme et non-palme) sur les caractéristiques instrumentales et sensorielles d’une matrice de type cake

Effect of 6 oils and fats (palm and no-palm) on cake texture and sensory characteristics

¹ Université de Liège – Gembloux Agro-Bio Tech, Laboratoire de Qualité et Sécurité des Produits Agroalimentaires, Passage des Déportés 2, 5030 Gembloux, Belgique
² ADRIANOR, ZI Est, Rue Jacquart, 62217 Tilloy-les-Mofflaines, France

^* sdelacharlerie@ulg.ac.be

Abstract

Six types of fats (oils, shortenings and margarines) from different vegetable (hydrogenated or not) or animal origins have been studied in a cake model. Cakes have been characterized through Texture Profile Analysis and sensory evaluation. Texture analysis shows that studied fats can be classified in two main categories, giving different texture characteristics: liquid oils on one hand and fats containing a solid fraction on the other. Descriptive sensory evaluation leads to the same conclusions. On the contrary, hedonic sensory evaluation shows no difference between the different fats. The results in this paper indicate also that shortenings classical solid fat content can be reduced, without impact on the final product characteristics. This paper shows thus that the nutritional profile of bakery products can be improved, without sacrificing the sensory quality. Notably, the palm oil content (and thus the saturated fatty acids content) reduction of today shortenings could be an answer to nutritional and environmental concerns.