Using of dietary fiber and sugar-fat substitution in the production of low calorie cakes

摘要

A 50% of sugars in cakes were substituted by aspartame or stevioside to give the equivalent sweetness of replaced sugars and polydextrose to compensate for the loss of volume. Shortening was also substituted at 50% level by maltodextrin gel. Wheat flour was replaced at 5 to 10% level by wheat bran, corn bran, rice bran or peanut hulls as fiber sources. Chemical, physical measurements and sensory characteristics of produced cakes were studied. Increasing the level of fiber sources from 5 to 10% leadto a decrease in cakes volume for all fiber sources except for cakes containing corn bran. Combination of each fiber source addition and polydextrose as sugar substitute lead to an increase in the dietary fiber content of cakes as high as 25 times of the control. The formulated high fiber sugar-fat substituted cakes achieved a reduction in calories up to about 36%. The effect of various variables as type of sweetener (aspartame or stevioside), fiber source (wheat bran, corn bran, rice bran or peanut hulls) and fiber level (5% or 10%) on the sensory characteristics of cakes were evaluated. Sugar substitution with either aspartame or stevioside adversely affected all sensory characteristics with non significant differences between the two types of sweeteners as well as between fiber sources.