Abstract:

In this study, the effects of oat starch-based fat substitutes (OSFS) as a partial substitute for fat on texture and the physico-chemical characteristics of high-ratio cake were investigated. OSFS could well simulate the role of fat in high-ratio cake. The additions of 25% OSFS with a DE value of 2.39, 2.93 and 3.73, respectively were all good substitutes for fat and OSFS with a DE value of 2.39 was the best among them. A fat content below 40% in high-ratio cake was successfully replaced by adding the best fat substitute at a concentration of 25%. When 20% of fat was substituted by OSFS, OSFS brought no detectable changes in texture and physico-chemical properties of high-ratio cake, suggesting that the optimum level of fat substitution in high-ratio cake was 20%.

Key words: fat substitutes, DE value, high-ratio cake, physico-chemical properties, texture