C: Food Chemistry
The Effect of Fat Replacers on Batter and Cake Properties
Article first published online: 3 SEP 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1495–C1502, October 2013
How to Cite
Psimouli, V. and Oreopoulou, V. (2013), The Effect of Fat Replacers on Batter and Cake Properties. Journal of Food Science, 78: C1495–C1502. doi: 10.1111/1750-3841.12235
- Issue published online: 8 OCT 2013
- Article first published online: 3 SEP 2013
- Manuscript Accepted: 10 JUL 2013
- Manuscript Received: 1 MAR 2013
- Natl. Technical Univ. of Athens
- fat replacers
Fat 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.
In the present research fat was replaced at 35% to 100% in cakes by different types (carbohydrate- and protein-based) fat replacers. Fat replacement up to 65% resulted in cakes of acceptable properties. Pectin and inulin, which proved the most efficient fat replacers, can be used for the development of low fat cakes.