RHEOLOGICAL AND PHYSICAL PROPERTIES OF LOW FAT CAKES PRODUCED BY ADDITION OF CEREAL β-GLUCAN CONCENTRATES

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. PRACTICAL APPLICATIONS The study is of relevance to the baking industry, which is endeavoring to develop products that contain low fat and offer superior nutritional quality. β-Glucan, a known dietary fiber, offers several health benefits and can be used for replacing fat due to its high water-binding and viscosity-enhancing properties. Cereal-based products are ideal for delivering dietary fiber. This study provides information on how fat substitution by β-glucan concentrates affects the properties of cake batter and the cake quality. Data reported on the consistency and viscoelastic properties of batter are important in the development of new products.