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Reduced Fat and Sugar Cakes Developed by Protein/polysaccharide/licorice Extract Ternary Gel-like Foams by Salma Fatah-Jahromi; Mohammad Javad Varidi; Mehdi Varidi; Majid Nooshkam is a Agricultural and Biological Sciences article available to read on EtoBox.

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Reduced sugar and fat products are increasingly in demand due to the link between excessive consumption of these substances and chronic noncommunicable diseases. Therefore, this study aimed to produce a low-calorie cake by replacing sugar and fat with whey protein isolate/sodium alginate/licorice extract ternary foam at three substitution levels of 0 %, 25 %, and 50 %. As the amount of foam used as a replacement increased, there were marked decreases in batter viscosity (5.29-2.64 Pa s) and density (1.13-0.88 g cm -3 ), as well as in the cake's fat (8.91-4.73 g/100 g), carbohydrate (67.92-47.09 g/100 g), specific volume (3.13-1.76 mL g -1 ), calories (371.37-252.57 kcal/100 g), and porosity (10.25-5.05 %). On the other hand, moisture and water activity increased significantly (p < 0.05) with the increase of foam replacement. In terms of crust color, a\* decreased while L\* and b\* increased remarkably. The cake samples with 0 % and 50 % substitution levels had the lowest and highest values for hardness (0.76 vs. 2.38 N), cohesiveness, and chewiness, respectively. The sensory evaluation results showed that the sample with a 25 % substitution level was more similar to the control sam

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Author

Salma Fatah-Jahromi; Mohammad Javad Varidi; Mehdi Varidi; Majid Nooshkam

Publisher

Elsevier BV

Published

2024

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)