Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes
- 作者：G. Manisha ; C. Soumya ; D. Indrani ; dindrani@yahoo.com
- 关键词：Sugar-free cake ; Hydrocolloids ; Emulsifiers ; Rheology ; Microstructure ; Sensory evaluation
- 刊名：Food Hydrocolloids
- 出版年：2012
- 期刊代码：37_0268005x
- 类别：ch
- 出版时间：December, 2012
- 卷：29
- 期：2
- 页码：363-373
- 文件大小：1701 K
摘要
Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10%debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100%SO. Addition of combination of XA聽+聽PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100%SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.