Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

Olive stones are by-products in olive oil extraction and in table olive industries. Nonetheless, they contain beneficial nutritive elements such as fiber, phenolic compounds, and omega-3 and -6 fatty acids. In this research, olive stone powder (OSP) was used to substitute 0, 15, 25, and 35% of wheat flour in sponge cake recipe. The effects of this substitution were examined on the physiochemical and sensory properties of sponge cakes. The fiber content and the total phenolic compounds of the cake samples increased significantly from 0.67 to 8.60% and from 89.14 to 739.23 μg/ml, respectively, by increasing the OSP from 0 to 35%. With increased amounts of OSP, batter viscosity and consistency decreased (from 27430 to 11030 centipoise and from 8.67 to 13.42 g/s, respectively), while the specific volume of the cakes increased (from 2.08 to 6.21 cm3/g). Parallel to the increased levels of substitution, the hardness and springiness of cakes decreased, whereas the gumminess and chewiness increased. The crumb structure of OSP-enriched cakes was more porous than that of the control. Color analysis indicated significant differences between the control and treated samples regarding L∗a∗, and b∗ parameters. Cakes had colors that were darker than expected when treated with OSP (p<0.05). According to sensory evaluations, no significant differences were observed between OSP cakes and the control sample in terms of taste, after taste, color, and odor (p>0.05). In conclusion, substituting OSP for flour by 25% can yield acceptable dietary fiber content and antioxidant phenolic compounds while showing no undesirable changes in sensory properties.

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Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses

International Dairy Journal ◽

10.1016/s0958-6946(01)00130-3 ◽

2002 ◽

Vol 12 (1) ◽

pp. 45-50 ◽

Cited By ~ 43

Author(s):

C.A. Zalazar ◽

C.S. Zalazar ◽

S. Bernal ◽

N. Bertola ◽

A. Bevilacqua ◽

...

Keyword(s):

Sensory Properties ◽

Moisture Level ◽

Low Fat ◽

Fat Replacer ◽

Effect Of Moisture

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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Foods ◽

10.3390/foods10112706 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2706

Author(s):

Carmen Botella-Martinez ◽

Raquel Lucas-González ◽

José M. Lorenzo ◽

Eva María Santos ◽

Marcelo Rosmini ◽

...

Keyword(s):

Control Sample ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Sensory Properties ◽

Cocoa Bean ◽

Thiobarbituric Acid Reactive Substance ◽

Walnut Oil ◽

Fat Replacer ◽

Positive Effects ◽

Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replacement. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.

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Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/910/1/012040 ◽

2021 ◽

Vol 910 (1) ◽

pp. 012040

Author(s):

Dhia Ibrahim Jerro Ai-Bedrani ◽

Sakena Taha Hasan ◽

Abdali Alwan Altaee ◽

Ali Ahmed Alqotbi

Keyword(s):

Whey Protein ◽

Bovine Milk ◽

Skim Milk ◽

Sensory Properties ◽

Whey Protein Concentrate ◽

Total Acidity ◽

Protein Concentrate ◽

Low Fat ◽

Fat Replacer ◽

Soft Cheese

Abstract This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

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GELATIN FROM BONES OF BIGHEAD CARP AS A FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MAYONNAISE

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2019.8.4.979-983 ◽

2019 ◽

Vol 8 (4) ◽

pp. 979 ◽

Cited By ~ 2

Author(s):

Mohamed Javad Ataie

Keyword(s):

Sensory Properties ◽

Bighead Carp ◽

Low Fat ◽

Fat Replacer

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The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake

Food Science and Technology ◽

10.52547/fsct.18.119.375 ◽

2022 ◽

Vol 18 (119) ◽

pp. 375-392

Author(s):

negin javaheripour ◽

Lida Lida Shahsevani Mojarad ◽

SHADI MAHDIKHANI ◽

Yaser Inanloo ◽

◽

...

Keyword(s):

Wheat Flour ◽

Sensory Properties ◽

Sponge Cake ◽

Quinoa Flour

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Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Molecules ◽

10.3390/molecules26216638 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6638

Author(s):

Agata Marzec ◽

Jolanta Kowalska ◽

Ewa Domian ◽

Sabina Galus ◽

Agnieszka Ciurzyńska ◽

...

Keyword(s):

Porous Structure ◽

Sensory Properties ◽

Dough Rheology ◽

Strongly Correlated ◽

Homogeneous Microstructure ◽

Sponge Cake ◽

Structure Index ◽

Saturated Color ◽

2D And 3D ◽

The Relationship

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.

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