title: Influence of the reformulation of ingredients in bakery products on healthy characteristics and acceptability of consumers.
abstract: Bakery 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.
authors.affiliation: a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain.
authors.forename: G
authors.initials: G
authors.lastname: Doménech-Asensi
authors.affiliation: a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain.
authors.forename: N
authors.initials: N
authors.lastname: Merola
authors.affiliation: a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain.
authors.forename: A
authors.initials: A
authors.lastname: López-Fernández
authors.affiliation: a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain.
authors.forename: G
authors.initials: G
authors.lastname: Ros-Berruezo
authors.affiliation: a Department of Food Science and Nutrition, Faculty of Veterinary Sciences , Regional Campus of Excellence "Campus Mare Nostrum", University of Murcia , Murcia , Spain.
authors.forename: C
authors.initials: C
authors.lastname: Frontela-Saseta
mesh_terms: D000328:Adult; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis*; D002523:Edible Grain; D002149:Energy Intake; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007444:Inulin; D008383:Margarine; D008875:Middle Aged; D009812:Odorants; D019301:Oleic Acid; D010938:Plant Oils; D000074242:Sunflower Oil; D013649:Taste; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074242:Sunflower Oil; D019301:Oleic Acid; D008383:Margarine; D007444:Inulin
keywords: Bakery products; high oleic sunflower oil; inulin; sensory evaluation