title: The effect of fat replacers on batter and cake properties.
abstract: 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.
authors.affiliation: Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 5 Iroon Polytechniou Str., 15780, Athens, Greece.
authors.forename: Vassiliki
authors.initials: V
authors.lastname: Psimouli
authors.affiliation: Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 5 Iroon Polytechniou Str., 15780, Athens, Greece.
authors.forename: Vassiliki
authors.initials: V
authors.lastname: Oreopoulou
mesh_terms: D019358:Fat Substitutes / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D007444:Inulin / Q000032:analysis; D009844:Oligosaccharides / Q000032:analysis; D011134:Polysaccharides / Q000032:analysis; D025341:Principal Component Analysis; D013213:Starch / Q000032:analysis; D013649:Taste; D014783:Viscosity
chemical_list: D019358:Fat Substitutes; D009844:Oligosaccharides; D011134:Polysaccharides; C120489:oligofructose; C008315:maltodextrin; D013213:Starch; D007444:Inulin
keywords: batter; cake; fat replacers