Volume 19, Issue 133 (2023)                   FSCT 2023, 19(133): 187-196 | Back to browse issues page


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Nazari Z, karazhyan R, Mehraban Sang Atash M, Ehtiati A. Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake. FSCT 2023; 19 (133) :187-196
URL: http://fsct.modares.ac.ir/article-7-55807-en.html
1- Member of faculty, Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
2- 2- Assistant Professor, Department of industrial biotechnology on microorganisms, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran , reza_karazhyan2002@yahoo.com
3- 3- Assistant Professor, Department of Food quality and safety, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
Abstract:   (472 Views)
One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce low calorie cake, by reducing fat and optimization of formulation with WPC, Maltodextrin and Inulin to calorie reducing. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including WPC (1:3-13%), Maltodextrin (2: 0-0.3%) and Inulin (3:0-1%) on the characteristics of the final product were used. The results of optimization showed that with reduced fat and add Maltodextrin and Inulin, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and increases the cohesiveness, therefore softer cake with a longer s shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the WPC, Maltodextrin and Inulin 6.6%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, the cohesiveness and volume of samples was 18.07 %, 0.78, 0.18 N, 1.26 and 96 cm3 respectively.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/09/21 | Accepted: 2021/12/1 | Published: 2023/03/1

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