Pectin and inulin suitable fat replacers in cake

Pectin and inulin have been named as the most efficient fat replacers for the development of low-fat cakes, the Institute of Food Technologists has reported.

Researchers Vassiliki Psimouli and Vassiliki Oreopoulou experimented with replacing between 35 and 100% of the fat in cakes with maltodextrin, inulin, oligofructose, citrus pectin and microparticulated protein and found pectin and inulin were the most effective.

The researchers found that fat replacement by 35% generally did not induce significant differences. However, replacing more than 65% of the fat resulted in statistically significant decreased viscosity - except for pectin. This was followed by a statistically significant decrease in air incorporation and broader bubble size distribution.

The starch gelatinisation temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides. In addition, the cakes experienced a statistically significant increase of hardness and decrease of volume development as fat replacement increased above 65%. Also, cakes with increased fat replacement received lower scores on taste and flavour, whereas at total fat replacement they were evaluated as not acceptable. Nevertheless, at 65% fat replacement, the samples presented acceptable textural, physical and sensorial attributes.

The researchers concluded that replacing the fat content of cakes by up to 65% resulted in cakes with acceptable properties. Pectin and inulin, which proved to be the most efficient fat replacers, can be used for the development of low-fat cakes, the researchers say.

The results of the study were published in the Journal of Food Science.