Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality

Abstract

Consumers are demanding healthier and lower calorific products. In this study, oil was substituted in layer cakes using a combination of psyllium and water. Psyllium was used as an oil replacer because of its gelling and emulsifying properties, as well as its beneficial health properties. Substitutions of 25, 50, 75 and 100% were carried out to evaluate batter (density and bubble distribution) and cake characteristics (specific volume, weight loss, texture and colour). An acceptability test was also made. A higher substitution of oil increased bubble size, but no significant difference was observed in batter density. Increasing the oil replacement decreased the specific volume of cakes; however, there was no significant difference in hardness compared with control cake, even after 7 days of storage. There was no significant difference in cohesiveness and springiness when 25% of the oil was replaced, but it did increase with higher substitution levels. Crust colour became lighter with increases in oil replacement, showing smaller values to a* and higher to b*. Cakes replaced with 25% of psyllium and water showed no significant differences in acceptability when compared with control cakes, but those with up to 75% of oil replacement were highly acceptable (7 out of 9 points).