Skip to main content
SpringerLink
Log in

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. In this work, inulin and oligofructose were used as fat and sugar replacers, respectively. Different combinations of replacement levels were investigated: fat replacement (0 and 50 %) and sugar replacement (0, 20, 30, 40 and 50 %). Simulated microbaking was carried out to study bubble size distribution during baking. Batter viscosity and weight loss during baking were also analysed. Cake characteristics were studied in terms of cell crumb structure, height, texture and sensory properties. Fat and sugar replacement gave place to batters with low apparent viscosity values. During heating, bubbles underwent a marked expansion in replaced cakes if compared to the control cake. The low batter stability in fat-replaced samples increased bubble movement, giving place to cakes with bigger cells and less height than the control. Sugar-replaced samples had smaller and fewer cells and lower height than the control. Moreover, sugar replacement decreased hardness and cohesiveness and increased springiness, which could be related with a denser crumb and an easily crumbled product. Regarding the sensory analysis, a replacement up to 50 % of fat and 30 % of sugar—separately and simultaneously—did not change remarkably the overall acceptability of the cakes. However, the sponginess and the sweetness could be improved in all the replaced cakes, according to the Just About Right scales.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Abbasi, S., & Farzanmehr, H. (2009). Optimization of the formulation of prebiotic milk chocolate based in rheological properties. Food Technology and Biotechnology, 47(4), 396–403.

    CAS  Google Scholar 

  • Baixauli, R., Salvador, A., & Fiszman, S. M. (2008a). Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology, 226(3), 523–530.

    Article  CAS  Google Scholar 

  • Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008b). Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509.

    Article  Google Scholar 

  • Devereux, H. M., Jones, G. P., McCormark, L., & Hunter, W. C. (2003). Consumer acceptability of low fat foods containing inulin and oligofructose. International Journal of Food Science and Technology, 68(5), 1850–1854.

    CAS  Google Scholar 

  • EC (2006) Regulation (EC) No. 1924/2006 of the European Parliament and of the Coiuncil of 20 December 2006 on nutrition and health claims made in foods. Official Journal of the European Union, L4049-25.

  • FAO and WHO (1992). Nutrition and development—a global assessment. International Conference on Nutrition, Rome, Italy.

  • Frye, A. M., & Setser, C. S. (1991). Optimizing texture of reduced-calorie yellow layer cake. Cereal Chemistry, 69(3), 338–343.

    Google Scholar 

  • Hicsasmaz, Z., Yazgan, Y., Bozoglu, F., & Katnas, Z. (2003). Effect of polydextrose-substitution on the cell structure of the high-ratio cake system. Lebensmittel-Wissenschaft und Technologie, 36(4), 441–450.

    CAS  Google Scholar 

  • Khouryieh, H. A., Aramouni, F. M., & Herald, T. J. (2005). Physical and sensory characteristics of no-sugar-added/low-fat muffin. Journal of Food Quality, 28(5–6), 439–451.

    Article  Google Scholar 

  • Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953–964.

    Article  Google Scholar 

  • Laguna, L., Vallons, K. R., Jurgens, A., & Sanz, T. (2012). Understanding the effect of sugar and sugar replacement in short dough biscuits. Food and Bioprocess Technology. doi:10.1007/s11947-012-0968-5.

  • Lin, S. D., Hwang, C. F., & Yeh, C. H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68(6), 2107–2110.

    Article  CAS  Google Scholar 

  • Manisha, G., Soumya, C., & Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363–373.

    Article  CAS  Google Scholar 

  • Mariotti, M., & Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT - Food Science and Technology, 48(1), 9–15.

    CAS  Google Scholar 

  • Martínez-Cervera, S., Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2012a). Effect of using erythritol as a sucrose replacer in making Spanish muffins incorporating xanthan gum. Food and Bioprocess Technology, 5(8), 3203–3216.

    Article  Google Scholar 

  • Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012b). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT—Food Science and Technology, 45(2), 213–220.

    Google Scholar 

  • Moskowitz HR (2004) Just about right (JAR) directionality and the wandering sensory unit. In Data analysis workshop: getting the most out of jus-about-right data. Food Quality and Preference, 15, 891–899

  • Niness, K. R. (1999). Breakfastfoods and the health benefits of inulin and oligofructose. Cereal Foods World, 44(2), 79–81.

    Google Scholar 

  • Pateras, I. M. C., & Rosenthal, A. J. (1992). Effects of sucrose replacement by polydextrose on the mechanism of structure formation in high ratio cakes. International Journal of Food Sciences and Nutrition, 43(1), 25–30.

    Article  CAS  Google Scholar 

  • Pateras, I. M. C., Rosenthal, A. J., Howells, K. F., & Marshall, V. M. M. (1989). Preliminary investigation into sugar replacement in cake batters. In R. E. Carter (Ed.) Rheology of food, pharmaceutical and biological materials with general rheology (pp. 186–195). London: Elsevier Applied Science.

  • Pateras, I. M. C., Howells, K. F., & Rosenthal, A. J. (1994). Hot-stage microscopy of cake batter bubbles during simulated baking: sucrose replacement by polydextrose. Journal of Food Science, 59(1), 168–170.

    Article  CAS  Google Scholar 

  • Pong, L., Hohnson, J. M., Barbeau, W. E., & Stewart, D. L. (1991). Evaluation of alternative fat and sweetener system in cupcakes. Cereal Chemistry, 68(5), 552–555.

    Google Scholar 

  • Rodríguez-García, J., 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), C189–C197.

    Article  Google Scholar 

  • Ronda, F., Gómez, M., Blanco, C. A., & Caballero, P. A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549–555.

    Article  CAS  Google Scholar 

  • Sahi, S. S. (1999) Influence of aeration and emulsifiers on cake batter rheology and textural properties of cakes. In: G.M. Campbell, C. Webb, S. S. Panediella, & K. Niranjan (Eds.), Bubbles in food (pp. 263–271). American Association of Cereal Chemists, St. Paul, Minesota, USA.

  • Sanz, T., Salvador, A., Baixauli, R., & Fiszman, S. M. (2009). Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response. European Food Research and Technology, 229(2), 197–204.

    Article  CAS  Google Scholar 

  • Schirmer, M., Jekle, M., Arendt, E., & Becker, T. (2012). Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International, 48(1), 291–298.

    Article  CAS  Google Scholar 

  • Sikorski, Z. E. & Sikorska-Wisniewska, G. (2006). The role of lipids in food quality. In C. Williams & J. Buttriss (Eds.), Improving the fat content of foods (pp. 213–235). Cambridge: Woodhead Publishing.

  • Siti Faridah, M. A., & Noor Aziah, A. A. (2012). Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal, 19(2), 515–519.

    CAS  Google Scholar 

  • 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, 45(12), 2531–2537.

    Article  CAS  Google Scholar 

  • Zahn, S., Forker, A., Krügel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT—Food Science and Technology, 50, 695–701.

    Google Scholar 

  • Zhou, J., Faubion, J. M., & Walker, C. E. (2011). Evaluation of different types of fats for use in high-ratio layer cakes. LWT- Food Science and Technology, 44(8), 1802–1808.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are indebted to the Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for the financial support. The authors are also grateful to Conselleria de Educación of Valencia Government for financing the contract of author Julia Rodríguez-García. The authors also thank to Sensus Company for the inulin supply.

Author information

Authors and Affiliations

  1. Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n 46022, Valencia, Spain

    Julia Rodríguez-García & Isabel Hernando

  2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980, Paterna Valencia, Spain

    Ana Salvador

Authors
  1. Julia Rodríguez-García
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ana Salvador
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Isabel Hernando
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Julia Rodríguez-García.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Rodríguez-García, J., Salvador, A. & Hernando, I. Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food Bioprocess Technol 7, 964–974 (2014). https://doi.org/10.1007/s11947-013-1066-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1066-z

Keywords

Search

Navigation