ISSN:
1573-9104
Keywords:
Carbohydrate-based fat replacers
;
Emulsifier
;
Litesse
;
lowfat cake
;
N-Flate
;
Paselli MD 10
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p ≤ 0.05) improved by using the carbohydrate-based fat replacers, especially at the 25 and 50% replacement levels. The combination of the emulsifier with either Paselli MD 10 or Litesse also enhanced the specific gravity. Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p ≤ 0.05) improved softness and eating quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1008096031498
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