Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake
| Autor: | Marcio Schmiele, Adrielle Reis de Souza |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Pound (force) food.ingredient Starch Fructooligosaccharide Wheat flour food and beverages 04 agricultural and veterinary sciences Custard-apple 040401 food science 01 natural sciences Hydrolysate chemistry.chemical_compound 0404 agricultural biotechnology food chemistry 010608 biotechnology Original Article Food science Sugar Soy protein Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0022-1155 |
| Popis: | The optimum formulation of a low carb pound cake was determined using alternative ingredients to replace the main sources of digestible carbohydrates in the standard formulation. Surface response methodology was a useful tool in the investigation of the use of custard apple puree (CAP), fructooligosaccharides (FOS) and soy protein hydrolysate (SPH) as partial or total replacers for wheat flour, sucrose, and powdered whole milk, respectively. The quality of pound cakes was assessed by measuring the batter and cake properties. The percentage of ingredients substitution affected the specific gravity of the batter, cakes specific volume, crumb firmness, instrumental color parameters (L*, a*, b*) and number and circularity of alveoli from pound cake slices. The model equations developed can be used for predicting the quality of the pound cake. The optimum formulation of low carb pound cake with 40.98% of CAP, 94.94% of FOS and 100% of SPH, in replacement of wheat flour, sucrose and powdered whole milk, respectively, has a 93.70% of desirability. A reduction of 60.67% in digestible carbohydrates was reached. The main reduction occurs in the starch content due to the wheat flour replacement and the non-reducing sugar content due to the sucrose partial substitution. The low carb pound cake had a moderate glycemic index (60.08%), a low glycemic load (4.69%) and accepted by the judges through sensory analysis, with an acceptability index of 72.08 ± 3.97%. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05155-9. |
| Databáze: | OpenAIRE |
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