The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.

Aislinn M Richardson,Maurice G O’Sullivan,Kieran N Kilcawley,Joseph P Kerry,Eimear Gallagher,Andrey A Tyuftin

doi:10.3390/foods10020254

Aislinn M Richardson, Maurice G O’Sullivan + Show 4 more

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https://doi.org/10.3390/foods10020254

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Abstract

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

Highlights

IntroductionSponge cake, which starts as a fluid batter, is classified by its solid porous structure after baking
Colour or appearance liking did not significantly discriminate between sample treatments. These findings demonstrate that pureed butter beans (Pbb) were successful in replacing fat in terms of colour and texture liking but were unsuccessful in terms of flavour and aroma liking up to a level of 75% replacement in 30% sucrose-replaced sponge cake
overall acceptability (OA) were negatively affected by a 50% sugar replacement (SR) using a combination of inulin and Rebaudioside A (Reb A)

Summary

Introduction

Sponge cake, which starts as a fluid batter, is classified by its solid porous structure after baking. It is prepared using four main ingredients, namely, eggs, sugar, wheat flour and fat, which are responsible for multiple functions in the batter and during baking. The presence of fat and sugar in food products yields positive hedonic responses which may override metabolic responses such as satiety [1]. According to WHO (World Health Organization) guidelines (2011), adults and children should consume only 10% of calories taken from sugars in their daily diet, which is about presence of fat and sugar in food products yields positive hedonic responses which may override metabolic responses such as satiety [1]

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