Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

Majzoobi, M, Mohammadi, M, Mesbahi, G and Farahnaky, A 2018, 'Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations', Journal of Texture Studies, vol. 49, no. 5, pp. 468-475.


Document type: Journal Article
Collection: Journal Articles

Title Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations
Author(s) Majzoobi, M
Mohammadi, M
Mesbahi, G
Farahnaky, A
Year 2018
Journal name Journal of Texture Studies
Volume number 49
Issue number 5
Start page 468
End page 475
Total pages 8
Publisher Wiley-Blackwell Publishing
Abstract Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%.
Subject Food Processing
Keyword(s) confectionary
healthy food
natural fat replacer
natural sucrose replacer
DOI - identifier 10.1111/jtxs.12330
Copyright notice © 2018WileyPeriodicals,Inc.
ISSN 0022-4901
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