Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties

Abstract

Although simultaneous reduction of fat and sucrose in cake manufacturing is highly demanded it is also a challenge and requires reformulation and process redesign which are often time-consuming and expensive. The main aim of this research was to investigate the effects of simultaneous changes in sucrose, oil, inulin as a fat replacer, and Rebaudioside A (Reb A) as a sucrose replacer and water content on batter physical and rheological properties and to find empirical models to predict the effects of various cake ingredients on batter properties using Response Surface Methodology. It was found that Reb A had no significant effect on batter viscosity, consistency, and density. Cake batter viscosity and consistency were highly affected by water followed by sucrose and inulin. Oil affected the batter consistency but not the viscosity. Density was inversely affected by water and oil and inulin, but it increased with sucrose addition. Practical applications This study has industrial implications in production of cakes with reduced fat and sucrose content. The results provide experimental models obtained by testing 50 different cake formulations with various quantities of fat, sucrose, water, inulin as a fat replacer, and Rebaudioside A (Reb A) as a sucrose replacer. The effects of the mentioned cake ingredients on batter properties have been evaluated and compared to provide critical information to correct the drawbacks of simultaneous replacement of fat and sucrose through reformulations. The empirical models obtained in this research can predict batter properties with other quantities of the tested ingredients.