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Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter
Author(s) -
Chan Yee Ten,
Tan Mei Ching,
Chin Nyuk Ling
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13827
Subject(s) - pectin , sugar , rheology , aeration , food science , chemistry , volume (thermodynamics) , viscosity , materials science , composite material , organic chemistry , physics , quantum mechanics
Ultrasound treatment was applied on citrus pectin solution prior mixing into batter as partial replacement of sugar content. The pectin solutions were treated with ultrasound at 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replaced with 20% and 30% of sugar content in batter formulation. Aeration properties were tested by measuring batter density and rheological properties of batter, also volume and hardness of cake. The results shown that 20% of sugar replacement with non‐treated pectin in batter system gave lower batter density at lower viscosity, and higher consistency index with less viscoelasticity produced lower cake volume and cake hardness compared with 30% of sugar replacement. Ultrasound treatment on pectin solution at shorter duration was able to further reduce the batter density which increases the cake aeration by producing higher cake volume with lower hardness compared with non‐treated pectin in lower level of sugar replacement. Practical applications The application of pectin in small amount to replace relatively large amount of sugar in baking helps in cost‐saving and served to curb the problems of consumers who cannot consume high sugar intake due to health problem such as diabetes and obesity. Pectin is used in low‐sugar products due to its gel‐forming properties. In this research, ultrasound wave is proposed to replace the functionality of sugar in pectin to give the gelation properties, meantime to create aeration by alter its rheological properties. It was found that ultrasound has the ability to increase the viscosity of foam and batter in eggless cake product in previous research. The ultrasonic treatment applied at higher power range and relatively low frequencies has the capability inducing acoustic cavitation and promotes bubbles stability in aerated food.