Effect of Olestra on Microstructure, Rheological Properties and Baking Properties of Snack Cake

Abstract

Abstract: The effect of partial fat substitution with olestra in different proportions (25%, 50% and 75%) on paste density, microstructure and rheological properties and physiochemical parameters, texture and sensory characteristics of snack cakes was studied. At a fat substitution level of 25%, only little differences in rheological properties of flour paste and the quality of snack cakes were observed compared with control group. Fat substitution at a level of 50% resulted in an obvious increase in paste density and a decrease in the number of gas bubbles and the specific volume of snack cakes. TPA showed that the hardness and chewiness of snack cakes could be markedly improved by fat substitution with olestra.

Key words: olestra, snack cake, fat substitute, flour paste, rheological properties, microstructure, texture

CLC Number:

TS201.3

References

[1]SOWMYA M, JEYARANI T, JYOTSNA R, et al.Effect of replacement of fat with sesame oil and additives on rheological, microstructure, quality characteristics and fatty acid profile of cakes[J].Food Hydrocolloids,2009,23:1827-1836
[2]LAKSHMINARAYAN S K, RATHINAM V, KRISHNARAU L.Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes[J].Journal of the Science of Food and Agriculture,2006,86:706-712
[3]SEAMAN C E A, WOODS M, MACKENZIE D.Fat content and sponge cake quality[J].British Food Journal,1996,98(1):20-22
[4]ALLGOOD G S, MCAVOY D C, WOLTERING D M, et al.Environmental assessment of a new food ingredient, the fat replacer Olestra[J].Environmental Toxicology and Chemistry,1997,16(3):586-600
[5]SATIA-ABOUTA J, KRISTAL A R, PATTERSON R E, et al..Is Olestra consumption associated with changes in dietary intake, serum lipids, and body weight[J].Nutrition,2003,19:754-759
[6]NICOL A.Bread Cookbook[J].Smithmark Publisher,1995,:94-95
[7]FERGUSON J.[J].KEMBLOSKI Z. Applied fluid rheology [M]. Cambridge: Elsevier Science Publishers LTD/University Press,1991,:-
[8]American Association of Cereal Chemist (AACC).[J].approved methods of the AACC (10th Ed.) [M]. St.Paul, MN: The Association,2000,:-
[9]ASHWINI A, JYOTSNA R, INDRANI D.Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake[J].International Journal of Food Properties,2007,10:599-606
[10]SAHI S S, ALAVA J M.Functionality of emulsifiers in sponge cake production[J].Journal of the Science of Food and Agriculture,2003,83:1419-1429
[11]李里特，江正强，卢山.焙烤食品工艺学[J].中国轻工业出版社,2006,:41-
[12]薛效贤.蛋糕加工技术及工艺配方[J].科学技术文献出版社,2002,:2-
[13]KOCER D, HICSASMAZ Z, BAYINDIRLI A, et al.Bubble and pore formation of high-ratio cake formulation with polydextrose as a sugar- and fat-replacer[J].Journal of Food Engineering,2007,78:953-964
[14]KALINGA D, MISHRA V K.Rheological and physical properties of low fat cakes produced by addition of cereal β-glucan concentrates[J].Journal of Food Processing and Preservation,2008,33:384-400
[15]HICSASMAZ Z, YAZGAN Y, et al.Effect of polydextrose-substitution on the cell structure of the high-ratio cake system[J].Lebesmittel Wissenschaft und Technologie,2003,36:441-450
[16]BATH D E, SHELKE K, HOSENEY R C.Fat replacers in high ratio layer cakes[J].Cereal Foods World,1992,37:495-500
[17]MARTINEZ-CERVERA S, SALVADOR A, MUGUERZA B, et al.Cocoa fiber and its application as a fat replacer in chocolate muffins[J].Food Science and Technology,2011,44:729-736
[18]谢德明，郑建仙，高大维.新型脂肪替代品-蔗糖聚酯研究[J].食品工业科技,1997,37:76-77
[19]KIM C S, WALKER C E.Interactions between starches, sugars and emulsifiers in high-ratio cake model systems[J].Cereal Chemistry,1992,69(2):206-212
[20]DOGAN I, YILDIZ O.Multiple response optimizations for the development of reduced-fat cake[J].Food Manuf Efficiency,2010,3:35-40
[21]KARAODLU M M, KOTANCILAR H G.Quality and textural behavior of par-baked and rebaked cake during prolonged storage[J].International Journal of Food Science Technology,2009,44:93-99
[22]SANZ T, SALVADOR A, BAIXAULI R, et al.Evaluation of four types of resistant starch in muffins.Ⅱ. Effects in texture, colour and consumer response[J].European Food Research Technology,2009,229:197-204
[23]CHUNG H J, LEE S E, et al.Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin[J].Journal of Cereal Science,2010,52:496-501