Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter

摘要

Ultrasound treatment was applied on citrus pectin solution prior mixing into batter aspartial replacement of sugar content. The pectin solutions were treated with ultrasoundat 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replacedwith 20% and 30% of sugar content in batter formulation. Aeration properties weretested by measuring batter density and rheological properties of batter, also volumeand hardness of cake. The results shown that 20% of sugar replacement with nontreatedpectin in batter system gave lower batter density at lower viscosity, andhigher consistency index with less viscoelasticity produced lower cake volume andcake hardness compared with 30% of sugar replacement. Ultrasound treatment onpectin solution at shorter duration was able to further reduce the batter densitywhich increases the cake aeration by producing higher cake volume with lower hardnesscompared with non-treated pectin in lower level of sugar replacement.