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Rheological and physical properties of low fat cakes produced by addition of cereal B-glucan concentrates

Kalinga, Danusha and Mishra, Vijay Kumar (2009) Rheological and physical properties of low fat cakes produced by addition of cereal B-glucan concentrates. Journal of Food Processing and Preservation, 33 (3). pp. 384-400. ISSN 0145-8892

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Abstract

This study investigated the effect of replacing shortenings at 20, 30 and 40% levels with two β-glucan concentrates (BGC) prepared from barley and oat on rheological and physical properties of cake batter, and the quality of the resultant cakes as determined by the volume index, texture profile, color of crust, and crumb and staling at three conditions of storage. The consistency, flow behavior indices, storage and loss moduli of batter, increased as the level of BGCs increased. Addition of BGC decreased the volume and increased hardness. The crust color of cake became lighter and crumb color became darker. Staling, as measured by the development of hardness, increased as a function of storage time and the source and the level of BGC at three storage temperatures. Minimum staling was noticed under frozen storage. Cake containing 20% barley BGC was of similar quality as a cake containing full fat.

Item Type: Article
Uncontrolled Keywords: ResPubID17863, β-glucan concentrates, cake batter, application
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8601 Processed Food Products and Beverages (excl. Dairy Products)
Depositing User: VUIR
Date Deposited: 07 May 2012 00:16
Last Modified: 07 May 2012 00:16
URI: http://vuir.vu.edu.au/id/eprint/4368
DOI: 10.1111/j.1745-4549.2008.00260.x
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Citations in Scopus: 12 - View on Scopus

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