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Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake
Author(s) -
Conforti Frank D.,
Archilla Leslie
Publication year - 2001
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1046/j.1470-6431.2001.00178.x
Subject(s) - maltodextrin , sweetness , chemistry , sucrose , food science , sugar , fructose , chromatography , spray drying
The performance of maltodextrin gel as a replacement (25%, 50%, 75% and 100%) for shortening along with sucrose and high fructose corn syrup‐90 (HFCS‐90), adjusted for sweetness in each treatment, was evaluated in a high‐ratio white‐layer cake formulation. Two controls were used as a reference to fat‐replaced cakes: control A (100% fat and 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS‐90), which closely matched the sugar system of the fat‐replaced cakes. Volume of cakes showed that treatment F (100% fat‐substituted) was significantly ( P < 0.05) different from the other treatments. Crust and crumb L‐ and b‐values indicated that control B produced a dark crust ( P < 0.05) with a light crumb ( P < 0.05) whereas treatment E (75% fat substituted) produced a light crust ( P < 0.05) and treatment F a darker crumb ( P < 0.05) with a significantly ( P < 0.05) higher moisture content. Degree of staling significantly ( P < 0.05) increased over time for all treatments. Sensory results indicated that treatment F produced a significantly ( P < 0.05) moister, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly ( P < 0.05) tougher and less sweet, respectively, when compared with the other treatments. Results from both the physical and sensory analyses indicated that the combination of maltodextrin gel up to a 75% reduction for shortening and sucrose/HFCS‐90 resulted in satisfactory cakes.