The Effect of Fat Replacers on Batter and Cake Properties

Journal of Food Science - Tập 78 Số 10 - 2013
Vassiliki Psimouli1, Vassiliki Oreopoulou1
1Laboratory of Food Chemistry and Technology School of Chemical Engineering Natl. Technical Univ. of Athens 5 Iroon Polytechniou Str. 15780 Athens Greece

Tóm tắt

AbstractFat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P < 0.05) decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. The starch gelatinization temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides. The cakes presented statistically significant increase of hardness, elasticity, and decrease of volume development as fat replacement increased above 65%. Also cakes with increased fat replacement received lower scores on taste and flavor, whereas at total fat replacement they were evaluated as not acceptable. Nevertheless, at 65% fat replacement, the samples presented acceptable textural, physical, and sensorial attributes.

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Journal of Food Science

Tập 78 Số 10

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