In the present study, the influence of sucrose replacement with xylitol and oligofructose on volume, apparent and solid density, porosity, water activity, crust color, texture and sensory properties of reduced‐calorie sponge cakes was investigated (control: 100% sucrose, X1: 100% xylitol, X2: 77% xylitol‐23% oligofructose, X3: 23% xylitol‐57% sucrose‐20% oligofructose and X4: 25% xylitol‐75% sucrose). Based on the results X3 indicated the highest volume and porosity and the lowest apparent density. X3 also possessed the same firmness with sucrose cakes, while other reduced‐calorie samples showed lower firmness compared to control. In terms of crust color, all reduced‐calorie samples excluding X1 had darker crust than control. Control cakes showed the highest water activity than other samples. The sensory scores of all reduced‐calorie cakes were similar to control at the 1st and 7th days of evaluation, while dietetic samples got higher scores than sucrose cakes at the 14th day after production. Xylitol had no significant effect on solid density (P > 0.05).
Practical Applications
Due to high level of sucrose in cake formulation, and problems such as obesity and increased blood sugar as the result of over consumption of these products, it is necessary to find a way to eliminate or reduce sucrose in cake formulation. Bulking agents are allowed for low calorie and diabetic diets, since their metabolism is slow and incomplete. The purpose of this research is using different concentrations of xylitol and oligofructose as bulking agents in reduced‐calorie cakes. Based on our findings, partial substitution of sucrose with xylitol and oligofructose (X3: xylitol‐sucrose‐oligofructose) showed the best results. On the other hand, complete substitution of sucrose with xylitol (X1) did not provide suitable physical and sensory properties.
Abstract. Today, due to immobility, improper food habits, and changes in lifestyle, communities are faced with an increase in health problems such as blood pressure, cholesterol, diabetes, and thrombosis. Bioactive peptides are considered as being the main products of protein hydrolysis which exert high effects on the nervous, immune, and gastrointestinal systems. Unlike synthetic drugs, bioactive peptides have no side effects and this advantage has qualified them as an alternative to such drugs. Due to the above-mentioned properties, this paper focuses on the study of health-improving attributes of bioactive peptides such as anti-oxidative, anti-hypertensive, immunomodulatory, anti-microbial, anti-allergenic, opioid, anti-thrombotic, mineral-binding, anti-inflammatory, hypocholesterolemic, and anti-cancer effects. We also discuss the formation of bioactive peptides during fermentation, the main restrictions on the use of bioactive peptides and their applications in the field of functional foods. In general, food-derived biologically active peptides play an important role in human health and may be used in the development of novel foods with certain health claims.
In the present study the possibility of reducedcalorie sponge cake production with maltitol and oligofructose was investigated (control: 100% sucrose; M 1 : 100% maltitol; M 2 : 77% maltitol-23% oligofructose; M 3 : 23% maltitol-57% sucrose-20% oligofructose; M 4 : 25% maltitol-75% sucrose). The sensory and physical properties of the final product such as volume, specific volume, moisture and water activity, crust color, firmness and overall acceptability were evaluated. Among four samples, M 3 (maltitol-sucrose-oligofructose) showed very close results to the control in terms of water activity, firmness and sensory properties and even outmatched it in volume and specific volume. M 3 also presented darker crust in comparison with control. According to the results, M 2 and M 4 were also appropriate in some properties like volume, specific volume, water activity and crust color. M 1 showed the weakest physical and sensory attributes. Moisture was not affected by maltitol and oligofructose (p > 0.05).
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