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J Food Sci. 2016 Oct;81(10):C2352-C2359. doi: 10.1111/1750-3841.13446. Epub 2016 Sep 26.

Designing a Clean Label Sponge Cake with Reduced Fat Content.

Author information

1
Food Microstructure and Chemistry research group, Dept. of Food Technology, Univ. Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain. crieszo@upvnet.upv.es.
2
Food Microstructure and Chemistry research group, Dept. of Food Technology, Univ. Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain.

Abstract

The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake.

KEYWORDS:

cake; clean-label; fat replacer; flaxseed; structure

PMID:
27669375
DOI:
10.1111/1750-3841.13446
[Indexed for MEDLINE]

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