PROJECT NAME :
STUDY ON PREPARATION LOW CALORIE CAKE
The performance of a maltodextrin as a replacement (25, 50, 75, and 100%) for shortening, adjusted for sweetness in each cake, was evaluated in a high-ratio cake formulation.
One control was used to compare to fat-replaced cakes: control (100% fat with 100% sucrose). Objective tests indicated that treatments 50% fat-replacement, 75% fat-replacement, and 100% fat-replacement had significantly higher batter viscous compared to controls.
Batter viscosity, however, only significantly decreased the volume of 100% fat-replacement. Crust and crumb color, indicated that control produced a dark crust with a light crumb, while 75% fat-replacement produced a light crust and 100% fat-replacement a darker crumb . 100% fat-replacement produced a firm cake with significantly high percent moisture which gives soggy texture.
Taste indicated that 100% fat-replacement produced a significantly moister, shorter, less adhesive and cohesive cake. 75% fat-replacement and 100% fat-replacement were significantly tougher and more sweet, respectively, when compared to the other cakes.
Results from a maltodextrin, up to 25% shortening replacement, resulted in satisfactory cakes.
No comments:
Post a Comment