The use of guar and xanthan gums in the production of ‘light’ low fat cakes

Abstract

Summary The objective of this work was to develop low fat or light cakes by substituting the fat with either guar or xanthan gums. In order to measure the effect of this substitution, the following were evaluated: specific density of the dough, specific volume, moisture content, internal characteristics and the presence of moulds. Cakes with 25 and 50% substitution of the fat were also evaluated with respect to water activity (Aw), firmness and elasticity. The proximate composition analysis was used to determine the reductions in fat content and caloric value. Cakes with 50% substitution with guar and xanthan gums, up to 15 days storage, showed no significant difference (P < 0.05) with respect to firmness and elasticity. Therefore substitution of 50% of the normal fat content with gums allowed the production of cakes that were light with respect to their fat content. It was found that those made with xanthan gum were considered better with respect to overall appreciation and texture in the acceptability test.

Using Vegetable Puree as a Fat Substitute in Cakes

“…All formulations presented critical stability over the shelf-life, since they showed values of aw exceeding 0.887, conducive to the development of some positive and negative gram bacteria and yeast [33]. These results agree with work by Zambrano et al [67]. …”

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

“…Various researchers also tried to correlate the water binding and retention capacity of constituents with delaying the staling of the bakery products. Zambrano et al (2004) found that the capacity of gums to retain water and avoid its migration is related to retaining the elasticity and the softness of the cake crumb. Belitz and Grosch (1987), using soy, a constituent with high water binding capacity, manufactured bread with soft crumb and retarded staling due to the interference of soy in starch retrogradation.…”

Designing a Clean Label Sponge Cake with Reduced Fat Content

“…Few references to fat replacement by gums appear to have been published. Zambrano and others () used guar and xanthan gums to obtain low‐fat sponge cakes, Khouryieh and others () prepared muffins in which they replaced fat with a mixture of maltodextrin and xanthan gum and Kaur and others () used guar gum and carboxymethyl cellulose to reduce the fat content of muffins.…”

“…The importance of gums lies in their ability to control the rheological characteristics of an aqueous system. They can also influence the stabilization of emulsions and help to suspend particles, control crystallization and inhibit syneresis (Zambrano and others ).…”