Premium
The optimization of the formulation for a chocolate cake containing inulin and yacon meal
Author(s) -
Moscatto Janaina Andrea,
Borsato Dionisio,
Bona Evandro,
Oliveira Antonio Sérgio,
Oliveira Hauly Maria Celia
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01047.x
Subject(s) - yacón , inulin , food science , meal , chemistry , mathematics
Summary The research aimed at determining, using surface response methodology, an optimal chocolate cake formulation when wheat flour was partially replaced with inulin and/or yacon meal. The yacon meal used in the formulation was prepared by using tuberous roots of yacon ( Polymnia sonchifolia Poepp. & Endl.). The optimization indicated that a formulation with 20% of the wheat flour replaced with yacon meal, 153 mL of water and no inulin showed the best values for hardness (3.638 N), cohesiveness (0.691) and specific volume (1.86 cm 3 g −1 ). A formulation with 40% of the wheat flour replaced with yacon meal, 6% replaced with inulin and containing 126 mL of water showed similar values to the optimized formulation for the three responses mentioned earlier but, in addition, it had a greater content of fructooligosaccharides and inulin. Consequently, both formulations may give useful functional foods with physical parameters comparable with the control formulation.