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Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X

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Abstract

Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA þ PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

Item Type: Article
Uncontrolled Keywords: Sugar-free cake, Hydrocolloids, Emulsifiers Rheology, Microstructure, Sensory evaluation
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2012 04:18
Last Modified: 22 Dec 2016 12:09
URI: http://ir.cftri.com/id/eprint/10778

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