The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization
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...
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1549 |
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| author | Elahe Azmoon Farzad Saberi Fatemeh Kouhsari Mehdi Akbari Marek Kieliszek Amir Vakilinezam |
| author_facet | Elahe Azmoon Farzad Saberi Fatemeh Kouhsari Mehdi Akbari Marek Kieliszek Amir Vakilinezam |
| author_sort | Elahe Azmoon |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T09:38:57Z |
| format | Article |
| id | doaj.art-1d5604b11d9844e1a362a0e33199d510 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:38:57Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1d5604b11d9844e1a362a0e33199d5102023-11-22T03:47:01ZengMDPI AGFoods2304-81582021-07-01107154910.3390/foods10071549The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and OptimizationElahe Azmoon0Farzad Saberi1Fatemeh Kouhsari2Mehdi Akbari3Marek Kieliszek4Amir Vakilinezam5Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, IranDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, IranDepartment of Research and Development, Zarkam Company, Zar Industrial and Research Group, Hashtgerd 33611-18549, IranDepartment of Research and Development, Zarkam Company, Zar Industrial and Research Group, Hashtgerd 33611-18549, IranDepartment of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, PolandDepartment of Research and Development, Zarkam Company, Zar Industrial and Research Group, Hashtgerd 33611-18549, IranThe 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.https://www.mdpi.com/2304-8158/10/7/1549sugar-free and low-fat cakekonjac gumguar gumsoy protein isolate |
| spellingShingle | Elahe Azmoon Farzad Saberi Fatemeh Kouhsari Mehdi Akbari Marek Kieliszek Amir Vakilinezam The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization Foods sugar-free and low-fat cake konjac gum guar gum soy protein isolate |
| title | The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization |
| title_full | The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization |
| title_fullStr | The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization |
| title_full_unstemmed | The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization |
| title_short | The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization |
| title_sort | effects of hydrocolloids protein mixture as a fat replacer on physicochemical characteristics of sugar free muffin cake modeling and optimization |
| topic | sugar-free and low-fat cake konjac gum guar gum soy protein isolate |
| url | https://www.mdpi.com/2304-8158/10/7/1549 |
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