RHEOLOGICAL AND PHYSICAL PROPERTIES OF LOW FAT CAKES PRODUCED BY ADDITION OF CEREAL Β-Glucan CONCENTRATES

Abstract

This study investigated the effect of replacing shortenings at 20, 30 and 40% levels with two b-glucan concentrates (BGC) prepared from barley and oat on rheological and physical properties of cake batter, and the quality of the resultant cakes as determined by the volume index, texture profile, color of crust, and crumb and staling at three conditions of storage. The consistency, flow behavior indices, storage and loss moduli of batter, increased as the level of BGCs increased. Addition of BGC decreased the volume and increased hardness. The crust color of cake became lighter and crumb color became darker. Staling, as measured by the development of hardness, increased as a function of storage time and the source and the level of BGC at three storage temperatures. Minimum staling was noticed under frozen storage. Cake containing 20% barley BGC was of similar quality as a cake containing full fat. PRACTICAL APPLICATIONSThe study is of relevance to the baking industry, which is endeavoring to develop products that contain low fat and offer superior nutritional quality. b-Glucan, a known dietary fiber, offers several health benefits and can be used for replacing fat due to its high water-binding and viscosity-enhancing properties. Cereal-based products are ideal for delivering dietary fiber. This study provides information on how fat substitution by b-glucan concentrates affects the properties of cake batter and the cake quality. Data reported on the consistency and viscoelastic properties of batter are important in the development of new products.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

“…Nonetheless, the greater air incorporation and the distribution of this air in the form of fine bubbles generated by the emulsifier may also affect the rheological measurements of the batters. In fact, it has been found that the viscoelastic properties are also dependent on the concentration of air trapped during mixing (Kalinga and Mishra 2009). In this research, G′ and G″ moduli were correlated (p<0.01) to the mean area and the number of bubbles; thus, the smaller the area and the higher the number of the bubbles, the higher the elastic and viscous properties of the batters.…”

“…Most attempts to reduce the fat content of cakes and muffins have focused on their substitution by several carbohydrate fat replacers such as inulin (Rodríguez-García et al 2012Zahn et al 2010), β-glucan (Kalinga and Mishra 2009;Lee et al 2005), cocoa fibre (Martínez-Cervera et al 2011), modified corn starch (Chung et al 2010), and potato maltodextrins, polidextrose or crystalline cellulose (Kamel and Rasper 1988;Khalil 1998). The use of protein fat replacers (Conforti 1998;Psimouli and Oreopoulou 2013) and chia gel (Borneo et al 2010) has also been proposed.…”

Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology

“…It could be inferred that due to more absorption of water, hardness of dough increases. Kalinga and Mishra (2009) found that batter viscosity for low fat cake increased when shortening was replaced with oat or barley β-glucan concentrates. …”

Fibres as an additive for oil reduction in deep fat fried poori

“…Lee and Inglett (2007) reported that oat β-glucan reduces oil uptake of batters during frying, since high water holding capacity and viscosity development have a great effect on the reduction of oil uptake. Kalinga and Mishra (2009) also used β-glucan concentrate as fat replacer for the development of low fat cakes. Therefore, the presented study envisages to incorporate fiber in poories; to reduce the oil uptake while frying, and to study and optimize level of fiber incorporation in accordance with acceptability of the product.…”