The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization.

Elahe Azmoon,Mehdi Akbari,Marek Kieliszek,Amir Vakilinezam,Fatemeh Kouhsari,Farzad Saberi

doi:10.3390/foods10071549

Abstract

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

Highlights

Nowadays, the application of fat replacers such as proteins and hydrocolloids has obtained much attention in the confectionary and bakery industries due to their effects on human health [1]
The aim of this study is to evaluate the combination of guar and konjac gums and soy protein isolate (SPI) to create a novel and sustained emulsion which could replace the oil in the recipe of muffins by 60–80% to reduce the fat content of the formulation and achieve similar rheological and organoleptic characteristics to those of fully oiled muffin by means
The mixture of isolated soy protein, konjac and guar gums at a fixed ratio of 10:4:3 wt. was treated according to pre-treatments which were performed mostly based on the research conducted by Vélez Erazo [29]

Summary

Introduction

The application of fat replacers such as proteins and hydrocolloids has obtained much attention in the confectionary and bakery industries due to their effects on human health [1]. Fats and oils have important functions in bakery products such as volumizing, tenderizing, machinability, performing softness and moistness, as well as enhancing mouth feel and taste [2]. Many studies show that the high consumption of fats and oils leads to health issues among consumers. Amongst different materials, hydrocolloids and proteins are the most important ingredients in bakery products as fat replacers because of their high water binding and holding capacity. In low-fat cake and muffin formulations, hydrocolloids could be used widely to provide body, mouth feel, stabilize the emulsions and inhibit the syneresis phenomenon. Proteins and carbohydrates may provide their fat-replacing functionalities through two approaches

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Results

Conclusion