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Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality

Received: 31 August 2016     Accepted: 12 September 2016     Published: 10 October 2016
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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.

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

Keywords

Corn, Millet, RS, Fat, Calorie, TPA, Analysis, Shelf Life

References
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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

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    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

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    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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  • @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}
    }
    

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  • 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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Author Information
  • Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al-Giza, Egypt

  • Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al-Giza, Egypt

  • Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al-Giza, Egypt

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