Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and sensory properties as well as starch digestibility and shelf life of the cakes were investigated. The study showed that moisture content of the products was increased by increasing the level of fat substitution. The caloric values of produced cakes were lower than that of control. The specific volume of cakes were higher at 12.5 and 25% fat replacement levels. In contrast, cake density decreased by increasing shortening replacement level up to 25%, it was lower and reached 0.38g cm-3 in relative to control (0.41g cm-3). TPA values cleared that cake prepared with 12.5 and 25% substitution levels were less hardness. Increasing the replacement level more than 25% increased the cake hardness, gumminess and chewiness. Results of color analysis showed a significant increase in L value and a decrease in b value. The highest decrement in starch digestibility was observed at 50% replacement level. The use of (RS) does not change the taste and improve sensory properties of produced cakes. The shelf life based on the microbial examination of the cake for all samples and control recorded 2 weeks.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 5) |
| DOI | 10.11648/j.ijnfs.20160505.16 |
| Page(s) | 352-360 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Corn, Millet, RS, Fat, Calorie, TPA, Analysis, Shelf Life
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APA Style
Ola S. Ibrahim, Ghada A. Alfauomy, Mona M. A. Ali. (2016). Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality. International Journal of Nutrition and Food Sciences, 5(5), 352-360. https://doi.org/10.11648/j.ijnfs.20160505.16
ACS Style
Ola S. Ibrahim; Ghada A. Alfauomy; Mona M. A. Ali. Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality. Int. J. Nutr. Food Sci. 2016, 5(5), 352-360. doi: 10.11648/j.ijnfs.20160505.16
AMA Style
Ola S. Ibrahim, Ghada A. Alfauomy, Mona M. A. Ali. Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality. Int J Nutr Food Sci. 2016;5(5):352-360. doi: 10.11648/j.ijnfs.20160505.16
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Download@article{10.11648/j.ijnfs.20160505.16,
author = {Ola S. Ibrahim and Ghada A. Alfauomy and Mona M. A. Ali},
title = {Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {5},
pages = {352-360},
doi = {10.11648/j.ijnfs.20160505.16},
url = {https://doi.org/10.11648/j.ijnfs.20160505.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160505.16},
abstract = {Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and sensory properties as well as starch digestibility and shelf life of the cakes were investigated. The study showed that moisture content of the products was increased by increasing the level of fat substitution. The caloric values of produced cakes were lower than that of control. The specific volume of cakes were higher at 12.5 and 25% fat replacement levels. In contrast, cake density decreased by increasing shortening replacement level up to 25%, it was lower and reached 0.38g cm-3 in relative to control (0.41g cm-3). TPA values cleared that cake prepared with 12.5 and 25% substitution levels were less hardness. Increasing the replacement level more than 25% increased the cake hardness, gumminess and chewiness. Results of color analysis showed a significant increase in L value and a decrease in b value. The highest decrement in starch digestibility was observed at 50% replacement level. The use of (RS) does not change the taste and improve sensory properties of produced cakes. The shelf life based on the microbial examination of the cake for all samples and control recorded 2 weeks.},
year = {2016}
}
TY - JOUR T1 - Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality AU - Ola S. Ibrahim AU - Ghada A. Alfauomy AU - Mona M. A. Ali Y1 - 2016/10/10 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160505.16 DO - 10.11648/j.ijnfs.20160505.16 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 352 EP - 360 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160505.16 AB - Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and sensory properties as well as starch digestibility and shelf life of the cakes were investigated. The study showed that moisture content of the products was increased by increasing the level of fat substitution. The caloric values of produced cakes were lower than that of control. The specific volume of cakes were higher at 12.5 and 25% fat replacement levels. In contrast, cake density decreased by increasing shortening replacement level up to 25%, it was lower and reached 0.38g cm-3 in relative to control (0.41g cm-3). TPA values cleared that cake prepared with 12.5 and 25% substitution levels were less hardness. Increasing the replacement level more than 25% increased the cake hardness, gumminess and chewiness. Results of color analysis showed a significant increase in L value and a decrease in b value. The highest decrement in starch digestibility was observed at 50% replacement level. The use of (RS) does not change the taste and improve sensory properties of produced cakes. The shelf life based on the microbial examination of the cake for all samples and control recorded 2 weeks. VL - 5 IS - 5 ER -
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