Abstract
As fat contributes important textural properties such as lubricity and tenderness to cakes, it is plausible to focus on ways to increase the perception of these properties with the aim of creating the illusion of a higher fat. The utilisation of small sugar particles has been shown to increase the moist and soft texture of Chocolate Brownies. The present study assessed three different sugar particle sizes in their ability to create the illusion of fat content and therefore their ability to permit fat replacement (FR) in this product. The unground commercial sugar (200-5181 µm) was used as the control (UC) and two of its sieved sugar separates, Large (L924-1877 µm) and Small (S459-972 µm) were investigated. For each, fat was replaced using pureed black beans. The most accepted sample was used for sucrose replacement (SR) using inulin and Rebaudioside A. (Reb A.). Samples containing the smallest sugar fraction with 25% FR were most significantly associated overall acceptability (OA) (p<0.01). The application of small sugar particles did not significantly negatively affect OA or liking of samples at a level of 75% FR compared to the other two sugar fractions. The utilisation of small sugar particles (459-972 µm) in the preparation of baked goods could aid baking & industry professionals in reducing the fat content of cake-like products.
Highlights
Cakes, biscuits, and confectionery products such as sweets, snacks, and popcorn account for 12% of the total fat intake of Irish adults aged between 18 and 64 [1]
Samples containing 25% fat replacement (FR) in each sugar size (L/25, used as the control (UC)/25 and S/25) which are all situated on the right-hand side of the plot were associated with positive intensity attributes and hedonic parameters
The same can be said for the sample of Chocolate Brownies prepared with the smallest sugar fraction containing this level of FR (S/75) which is positioned in the inner circle of the lower left quadrant
Summary
Biscuits, and confectionery products such as sweets, snacks, and popcorn account for 12% of the total fat intake of Irish adults aged between 18 and 64 [1]. According to data obtained from the North/South food consumption survey, Irish adults are exceeding recommendations for both fat and sugar intake [1]. This survey determined that Irish adults consume a total of 61.9 g of added sugar per day. This is high considering the recommendations made by organisations such as the World. Cake-like products such as Chocolate Brownies are high in fat and sugar and are typically energy rich and nutrient poor food products [8]. The consumption of these products can lead to dietary imbalances which have been associated with diseases such as obesity [9]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
