Investigating the possibility of low fat cup cakes using of inulin and xanthan gum

Authors
Maryam Esfandiary 1
Parisa Farajpoor 2
hadiseh bagheri dadukolaei 3
Fatemeh Mirarab Razi 4
1 Institute of Higher Education Tajan
2 Islamic Azad University, Maragheh
3 Islamic Azad University, Sari
4 Islamic Azad University, Azadshahr
10.52547/fsct.18.112.179
Abstract
Nowadays due to the role of nutrition in public health, low fat food production is one of the advantages of food industry. Therefore, the aim of this study is the feasibility of a new product in modern baking industry using inulin as substitute for fat in three level (20%, 45% and 70%) and using xanthan gum as a improver three level (0.1%, 0.2% and 0.3%) in cupcake dough formulation and evaluation of physical, microbial and sensory characteristics in final product. The results showed significant increase in inulin substitution level in low-fat cupcake formulation causes a significant increase (P<0.05) in volume index (up to 45% substituting), stiffness, browning of crust color and significant decrease in crust transparence, redness and yellowness index as well as shelf life and sensory characteristics in final product. Also, using xanthan gum showed significant increasing (P<0.05) in porosity, stiffness index, ,browning of crust color, shelf life and sensory characteristics in final product but showed significant decreasing in volume index, crust yellowness and redness. According to the results by response level statistical method, in the sample 45% of xanthan gum and 0.2 % of inulin were evaluated as the optimal points to be applied in the final product.
Keywords
Inulin
xanthan gum
Cup cake
Quality characteristics

Subjects

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