Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties

Abstract

The aim of this study was to investigate the effects of replacing vegetable fat at different concentrations (20, 30, 40 and 50%) by betaglucans from Ganoderma lucidum (bGGL), on the physical properties of cake batters, and on the quality of the resultant cakes. The addition of bGGL significantly affected the specific gravity, the flow properties and the color of the batter formulations. The fatreplacing led to a slight reduction in the volume of cakes, because fewer air bubbles were incorporated into the batter samples as the concentration of bGGL increased. The hardness of the cakes significantly increased during storage as the amount of bGGL increased. The fat-reduced cakes displayed similar color, moisture content, and water activity than the control cake samples. However, the crumb microstructure was affected by the addition of bGGL, as revealed by the scanning electron micrographs. The fatreduced cakes containing 40% bGGL showed a general sensorial acceptance of 97%, as indicated by untrained panelists. These results suggest that bGGL could be used as fat replacers for improving the nutritional value of batter cakes.

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes

“…Numerous studies in the literature suggest that as cake fat levels decrease, so does their volume. According to Lindarte Artunduaga and Gutiérrez (2019) the volume of the cake decreases when the amount of fat in the cake samples was reduced. Inulin and carrot fiber was employed by Psimouli and Oreopoulou (2017) as fat substitute.…”

Bovine Milk Fats and Their Replacers in Baked Goods: A Review

“…Inulin (e.g., Agave angustifolia fructans) replacement (20%) led to similar sensory properties and enhanced prebiotic activity [121]. Light microscopy images showed that, with the replacement of shortening fats with β-glucans from an edible mushroom in the batter recipe, the population of gas bubbles became decreased, with broader size distribution, which indicated the loss of stabilization by forming an interfacial lipid film along bubbles during batter forming [122].…”

Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties

“…It is a natural dietary fiber extracted from different plants mainly chicory roots (Shoaib et al, 2016). It is also a prebiotic and exhibits a number of health benefits in the body including decreasing the risk of many diseases of the intestinal tract, particularly irritable bowel diseases, colon cancer, and inflammatory bowel diseases (Artunduaga & Gutiérrez, 2019;Shoaib et al, 2016).…”

“…Nonetheless, fat and sucrose replacers cannot mimic all the of techno-functional properties of sucrose and fat and hence they have some undesirable effects on the quality of the final products. For instance, fat replacement from 35% to 100% can reduce the batter viscosity and consistency and increase the batter density leading to a dense and compact cake texture with poor mouthfeel (Artunduaga & Gutiérrez, 2019;Khouryieh, Aramouni, & Herald, 2005;Lee, Kim, & Inglett, 2005;Psimouli & Oreopoulou, 2013;Rashid, Rakha, Butt, & Asgher, 2018). Inclusion of sucrose replacers such as polyols and steviol glycosides can cause a reduction in batter consistency and cake quality in terms of volume, appearance, color, and sensory properties (Gao et al, 2016;Majzoobi, Mohammadi, Mesbahi, & Farahnaky, 2018;Psimouli & Orepoulou, 2012).…”