การใช้สารทดแทนไขมันที่มีคาร์โบไฮเดรตเป็นองค์ประกอบและอิมัลซิฟายเออร์ ในการผลิตเค้กเนยแคลอรีต่ำ / เพ็ญศรี วงษ์จันทร์เพ็ญ = Utlization of carbohydrate based fat replacer and emulsifier in the production of low-calorie butter cake / Pensri Wongjunpen
The purpose of this research was to study optimum condition in the production of low-calories butter cake. Initially, 3 kinds of emulsifier were varied at 1, 2 and 3% by flour weight and butter cakes were evaluated using sensory quality, physical properties of batter and cake as criteria. Quantity of fat in the formula was then substituted with 20, 40, 60, 80 and 100% by fat weight of carbohydrate based fat replacer (Polydextrose, Maltodextrin and N-Lite B®) and evaluated using the same criteria. Response Surface Methodology was applied to determine the optimum levels of emulsifier and fat replacer in the production of low-calories butter cake. The study of High concentrate to improve butter flavor were varied at 0.25, 0.375, and 0.50% by total batch weight and evaluated by sensory quality. Proximate chemical composition and energy value of control and reduced fat formula cakes were studied. Quality changes during storage of products were later investigated. The products were packaged in polypropylene bags and stored at room temperature and refrigerated temperature (4 ° C) for 7 days, and analyzed every day for moisture content, hardness, total plate count, mold and yeast counts. Results from sensory evaluation indicated that the cake containing 1% Sucrose ester gave the most acceptable result. When the level of fat replacer was increased, the sensory score decreased. The level of fat substitution with Maltodextrin at 60% by fat weight in butter cake was found suitable. It gave higher volume and sensory scores than other fat replacers at the same level. The optimum conditions for the production of low-calorie butter cake were Sucrose ester 1.5% by flour weight and Maltodextrin at 52% by fat weight. The cake containing High concentrate 0.25% by total batch weight was not significantly different in total acceptability score from control cake (p> 0.05). Low-calorie cake was composed of 18.12% moisture, 5.63% protein, 8.33% fat, 62.27% carbohydrate, 0.15% ash and 3.462 kcal./g. total energy which reduced calorie from fat by about 48.38% and total energy was reduced by 15.17%. The cakes could be kept for only 2 days at room temperature and at least 5 days at refrigerated temperature. Hardness of the cakes and numbers of bacteria, mold, and yeast increased with storage time, while moisture content decreased.
