Effect of formulation with papaya sauce as fat replacer on butter cake texture
Fat helps to provide better creaminess, appearance, flavour and texture in food. However, excessive intake of fats may cause obesity, coronary heart disease, high blood cholesterol and diabetes. Fat replacer may help reduce the fat content in food while retaining the sensory properties because it ha...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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UTHM Publisher
2017
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4863/1/AJ%202017%20%28681%29.pdf |
| _version_ | 1825709922124300288 |
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| author | Eng, May Ang Abdullah, Norazlin Muhammad, Norhayati Lizardo, Rona Camille M. |
| author_facet | Eng, May Ang Abdullah, Norazlin Muhammad, Norhayati Lizardo, Rona Camille M. |
| author_sort | Eng, May Ang |
| collection | UTHM |
| description | Fat helps to provide better creaminess, appearance, flavour and texture in food. However, excessive intake of fats may cause obesity, coronary heart disease, high blood cholesterol and diabetes. Fat replacer may help reduce the fat content in food while retaining the sensory properties because it has some or same function as fat. The aim of this research was to investigate the effect of ingredient formulation with papaya sauce as fat replacer in butter cake. Amounts of butter, fresh milk, and papaya sauce were the independent variables. Papaya was chosen as a fat replacer due to the presence of pectin. The dependent variables were firmness and fat content of the cake. Cake slices with 25 mm × 25 mm × 25 mm dimensions were prepared after the cake cooled for one hour at room temperature. It was observed that by varying substitution level of papaya sauce in the formulation, the texture of the cake was affected. The texture profile analysis of butter cakes showed that the cakes become softer with increasing amount of papaya sauce and decreasing amount of milk in the formulation. The replacement of fat by substituting with other ingredient affected the gluten development in cake that in turn influenced the texture. Hence, it is concluded that increasing substitution of papaya sauce affects the firmness of cake. |
| first_indexed | 2024-03-05T21:49:45Z |
| format | Article |
| id | uthm.eprints-4863 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:49:45Z |
| publishDate | 2017 |
| publisher | UTHM Publisher |
| record_format | dspace |
| spelling | uthm.eprints-48632021-12-23T04:00:43Z http://eprints.uthm.edu.my/4863/ Effect of formulation with papaya sauce as fat replacer on butter cake texture Eng, May Ang Abdullah, Norazlin Muhammad, Norhayati Lizardo, Rona Camille M. T Technology (General) TX341-641 Nutrition. Foods and food supply Fat helps to provide better creaminess, appearance, flavour and texture in food. However, excessive intake of fats may cause obesity, coronary heart disease, high blood cholesterol and diabetes. Fat replacer may help reduce the fat content in food while retaining the sensory properties because it has some or same function as fat. The aim of this research was to investigate the effect of ingredient formulation with papaya sauce as fat replacer in butter cake. Amounts of butter, fresh milk, and papaya sauce were the independent variables. Papaya was chosen as a fat replacer due to the presence of pectin. The dependent variables were firmness and fat content of the cake. Cake slices with 25 mm × 25 mm × 25 mm dimensions were prepared after the cake cooled for one hour at room temperature. It was observed that by varying substitution level of papaya sauce in the formulation, the texture of the cake was affected. The texture profile analysis of butter cakes showed that the cakes become softer with increasing amount of papaya sauce and decreasing amount of milk in the formulation. The replacement of fat by substituting with other ingredient affected the gluten development in cake that in turn influenced the texture. Hence, it is concluded that increasing substitution of papaya sauce affects the firmness of cake. UTHM Publisher 2017 Article PeerReviewed text en http://eprints.uthm.edu.my/4863/1/AJ%202017%20%28681%29.pdf Eng, May Ang and Abdullah, Norazlin and Muhammad, Norhayati and Lizardo, Rona Camille M. (2017) Effect of formulation with papaya sauce as fat replacer on butter cake texture. Journal of Science and Technology, 9 (4). pp. 56-63. ISSN 2600-7924 |
| spellingShingle | T Technology (General) TX341-641 Nutrition. Foods and food supply Eng, May Ang Abdullah, Norazlin Muhammad, Norhayati Lizardo, Rona Camille M. Effect of formulation with papaya sauce as fat replacer on butter cake texture |
| title | Effect of formulation with papaya sauce as fat replacer on butter cake texture |
| title_full | Effect of formulation with papaya sauce as fat replacer on butter cake texture |
| title_fullStr | Effect of formulation with papaya sauce as fat replacer on butter cake texture |
| title_full_unstemmed | Effect of formulation with papaya sauce as fat replacer on butter cake texture |
| title_short | Effect of formulation with papaya sauce as fat replacer on butter cake texture |
| title_sort | effect of formulation with papaya sauce as fat replacer on butter cake texture |
| topic | T Technology (General) TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.uthm.edu.my/4863/1/AJ%202017%20%28681%29.pdf |
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