Effect of Concentration and Preparation Condition on Properties of Inulin Gel for using as a Fat Replacer in Chiffon Cake Product
Abstract
The objective of this research were to study the effect of concentration and preparation condition on properties of inulin gel for using as a fat replacer in chiffon cake product. The experiment was conducted by 23 full factorial in completely randomized design to study the effect of concentration at 10% and 20% (w/w) of inulin, various level of homogenization speed at 0(H0) and 5,000(H5) rpm and storage temperature at 10±1 oC for 0 (T0) and 24 hour (T24).The results indicated that lightness (L*), viscosity and gel strength of inulin gel significantly increased (P<0.05) when concentration, speed of homogenization and storage time increased. As a result inulin gel have a white cream which has small particle and steady. Then, the inulin gel replacement ratio at 50% (w/w) of chiffon cake. The results showed that lightness, emulsion stability of cake batters increase and viscosity decrease when compared to the control product. Moreover lightness, hardness, chewiness and cohesiveness of chiffon cake increased with replacement of inulin gel, while springiness and specific volume of chiffon cake significantly decreased (P<0.05). Sensory analysis showed that overall liking scale of consumers in the product increased. However, using 20% (w/w) of inulin gel and storage temperature at 10±1 oC for 24 hour at 50% of fat replacement gave like moderately (7.4) of consumers higher than when compared to the control product. Keyword: inulin gel, fat replacer, chiffon cakeReferences
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Weinheim: Wiley-VCH.
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition,
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Garcia, J. R., Puig, A, Salvador, A. & Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77(2), 189-197.
Garcia, J. R., Laguna, L., Puig, A., Salvador, A. & Hernando, I. (2013). Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food Bioprocess Technology, 6, 2739–2750.
García, J. R., Sahi, S.S. & Hernando, I. (2014). Functionality of lipase and emulsifier in low-fat cakes with inulin. Food Science and Technology, 58, 173-182.
Giarnetti, M., Paradiso, V. M., Caponio, F., Summo, C. & Pasqualone, A. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT - Food Science and Technology, 63(1), 339–345.
Ipsen, R., Otte, J., Lozahic, G. & Qvist, K. B. (2001). Microstructure and viscosity of yoghurt with inulin added as a fat replacer. Annual Transactions of the Nordic Rheology Society, 9, 59–62.
Kim, Y., Faqih, M. N. & Wang, S. S. (2001) Factors affecting gel formation of inulin. Carbohydrate Polymers, 46, 135-145.
Lourencetti, R. E., Benossi, L., Marques, D. R., Joia, B. M. & Monteiro, A. R. G. (2013). Development of biscuit type cookie with partial replacement of fat by inulin. International Journal of Food Sciences and Nutrition, 2(5), 261-265.
Luo, D., Li, Y., Xu, B., Ren, G., Li, P., Li, X., Han, S. & Lui, J. (2017). Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch. Food Chemistry, 229, 35–43.
Mendoza, E., Garcia, M. L., Casas, C. & Selgas, M. D. (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Science, 57 (4), 387–393.
Niness, K. (1999). Breakfast foods and the health benefits of inulin and oligofructose. Cereal Food Word, 44(2), 79-81.
Oupadissakoon, S. (1994). Statistic and Experimental Design volume 2. Bangkok Thailand.
Psimouli, V & Oreopoulou, V. (2013). The effect of fat replacers on batter and cake properties. Journal of Food Science, 78(10), 1495-502.
Ratanadilok, P. (Ed.). (2011). Cake Passion. Sangdad Publishing: Bangkok (Thailand), 70-73.
Roberfroid, M. (1993). Dietary fiber, inulin and oligofructose a review comparing their physiological effects. Critical Reviews in Food Science and Nutrition, 33, 103–148.
Ronkart, S. N., Paquot, M., Deroanne, C., Fougnies, C., Besbes, S. & Blecker, C.S. (2010). Development of gelling properties of inulin by microfluidization. Food Hydrocolloids, 24 (4), 318–324.
Sabatel, S. A., Maranon, I. M. & Arboleya, J. C. (2015). Impact of high pressure homogenization (HPH) on inulin gelling properties, stability and development during storage. Food Hydrocolloids, 44, 333–344.
Srithunma, S. (2002) Effects fat content and homogenization pressure on apparent viscosity of coconut milk. Master’s Thesis, Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok.
Wongjunpen, P. (1998). Utilization of carbohydrate based fat replacer and emulsifier in the production of low-calorie butter cake. Master’s Thesis, Department of Food Technology. Chulalongkorn University Bangkok.
Zahn, S., Pepke, F. & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science and Technology, 5(12), 2531 – 2537. ·
Zbikowska, A., & Rutkowska, J. (2008). Possibility of partial replacement of fat by inulin cookies in order to decrease their caloric value. Polish Journal of Food and Nutrition Sciences, 58(1), 113-117.
Franck, A. & Leenheer, D.L. (2005). Inulin. In A. Steinbuchel & S.K. Rhee (Eds.), Polysaccharides and polyamides in the food industry: properties, production, and patents (pp. 281–321.).
Weinheim: Wiley-VCH.
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition,
87, 287- 291.
Garcia, J. R., Puig, A, Salvador, A. & Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of Food Science, 77(2), 189-197.
Garcia, J. R., Laguna, L., Puig, A., Salvador, A. & Hernando, I. (2013). Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food Bioprocess Technology, 6, 2739–2750.
García, J. R., Sahi, S.S. & Hernando, I. (2014). Functionality of lipase and emulsifier in low-fat cakes with inulin. Food Science and Technology, 58, 173-182.
Giarnetti, M., Paradiso, V. M., Caponio, F., Summo, C. & Pasqualone, A. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT - Food Science and Technology, 63(1), 339–345.
Ipsen, R., Otte, J., Lozahic, G. & Qvist, K. B. (2001). Microstructure and viscosity of yoghurt with inulin added as a fat replacer. Annual Transactions of the Nordic Rheology Society, 9, 59–62.
Kim, Y., Faqih, M. N. & Wang, S. S. (2001) Factors affecting gel formation of inulin. Carbohydrate Polymers, 46, 135-145.
Lourencetti, R. E., Benossi, L., Marques, D. R., Joia, B. M. & Monteiro, A. R. G. (2013). Development of biscuit type cookie with partial replacement of fat by inulin. International Journal of Food Sciences and Nutrition, 2(5), 261-265.
Luo, D., Li, Y., Xu, B., Ren, G., Li, P., Li, X., Han, S. & Lui, J. (2017). Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch. Food Chemistry, 229, 35–43.
Mendoza, E., Garcia, M. L., Casas, C. & Selgas, M. D. (2001). Inulin as fat substitute in low fat, dry fermented sausages. Meat Science, 57 (4), 387–393.
Niness, K. (1999). Breakfast foods and the health benefits of inulin and oligofructose. Cereal Food Word, 44(2), 79-81.
Oupadissakoon, S. (1994). Statistic and Experimental Design volume 2. Bangkok Thailand.
Psimouli, V & Oreopoulou, V. (2013). The effect of fat replacers on batter and cake properties. Journal of Food Science, 78(10), 1495-502.
Ratanadilok, P. (Ed.). (2011). Cake Passion. Sangdad Publishing: Bangkok (Thailand), 70-73.
Roberfroid, M. (1993). Dietary fiber, inulin and oligofructose a review comparing their physiological effects. Critical Reviews in Food Science and Nutrition, 33, 103–148.
Ronkart, S. N., Paquot, M., Deroanne, C., Fougnies, C., Besbes, S. & Blecker, C.S. (2010). Development of gelling properties of inulin by microfluidization. Food Hydrocolloids, 24 (4), 318–324.
Sabatel, S. A., Maranon, I. M. & Arboleya, J. C. (2015). Impact of high pressure homogenization (HPH) on inulin gelling properties, stability and development during storage. Food Hydrocolloids, 44, 333–344.
Srithunma, S. (2002) Effects fat content and homogenization pressure on apparent viscosity of coconut milk. Master’s Thesis, Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok.
Wongjunpen, P. (1998). Utilization of carbohydrate based fat replacer and emulsifier in the production of low-calorie butter cake. Master’s Thesis, Department of Food Technology. Chulalongkorn University Bangkok.
Zahn, S., Pepke, F. & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science and Technology, 5(12), 2531 – 2537. ·
Zbikowska, A., & Rutkowska, J. (2008). Possibility of partial replacement of fat by inulin cookies in order to decrease their caloric value. Polish Journal of Food and Nutrition Sciences, 58(1), 113-117.
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Published
2017-10-25
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