Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes

The development of special low-protein foods has gained significant attention in medical and food science research. There is a notable lack of research on these foods with protein contents under 1 g/100 g. This study aimed to develop special low-protein steamed sponge cakes (LPSSCs) and analyze the effects of fermentation time and sugar type on their properties. The LPSSCs exhibited low protein contents of 0.55–0.68 g/100 g. Among the tested fermentation times (0–120 min), 45 min was optimal for achieving desirable sensory properties, including chewing toughness. Both fermentation time and sugar addition induced significant differences in volatile organic compound profiles. Fermentation times of 45 and 90 min induced higher starch hydrolysis compared to 120 min. High sugar-to-low-protein-powder mass ratios (25% and 35%) led to greater starch hydrolysis than the 15% ratio than corresponding trehalose-to-low-protein-powder mass ratios. This work provides useful insights for understanding the component-processing-quality relationships of special low-protein foods. • Low-protein steamed sponge cakes (LPSSCs) had protein contents of 0.55–0.68 g/100 g. • Fermentation time of 45 min induced the best sensory properties. • Both fermentation times and sugar type affected volatile organic chemicals. • LPSSCs fermented for 45/90 min maximized starch hydrolysis (36.4%–37.9% at 3 h). • Sucrose induced higher starch hydrolysis of LPSSCs than trehalose did.