The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis
Open Access
- 26 January 2021
- Vol. 10 (2), 254
- https://doi.org/10.3390/foods10020254
Abstract
Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).Keywords
Funding Information
- Food Institutional Research Measure (14F 812)
This publication has 34 references indexed in Scilit:
- Quantitative sensory description using the Optimized Descriptive Profile: Comparison with conventional and alternative methods for evaluation of chocolateFood Quality and Preference, 2013
- Ingredient functionality in batter type cake makingTrends in Food Science & Technology, 2013
- Inulin as texture modifier in dairy productsFood Hydrocolloids, 2011
- Pureed Cannellini Beans Can Be Substituted for Shortening in BrowniesJournal of the American Dietetic Association, 2005
- Evaluation of the effects of fat replacers on the quality of wheat breadJournal of Food Engineering, 2003
- SOFT DRINKS | Chemical CompositionPublished by Elsevier BV ,2003
- Legume Consumption and Risk of Coronary Heart Disease in US Men and WomenArchives of Internal Medicine, 2001
- Acceptability of Oatmeal Chocolate Chip Cookies Prepared Using Pureed White Beans as a Fat Ingredient SubstituteJournal of the American Dietetic Association, 2000
- Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)Food Quality and Preference, 1999
- DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTSJournal of Sensory Studies, 1989