Publication: Development of cake by using persimmon fruit (Diospyros kaki) as a fat replacer and its chemical and structural profile analysis
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Date
2023
Journal Title
LWT
Journal ISSN
Volume Title
Publisher
Academic Press
Abstract
The burgeoning global production of processed foods high in fat, sugar, and salt; and the nutrition transition have catalysed the global burden of non-communicable diseases, which has necessitated the production of foods with limited fat, sugar, and salt content. This study investigated the feasibility of utilising Persimmon sauce (PS) as a fat replacer to develop cake and evaluated its impact on the physicochemical, functional, sensory, and structural profile of the developed cake variants (control (100g fat) and M1, M2, M3 and M4 with 25g, 50g, 75g and 100 g PS I on 100g butter basis, respectively). A significant increase in the moisture and ash content (p < 0.05), total phenolic content (from 540 to 10700 ?g GAE/g), and DDPH radical scavenging activity; and linear reduction in fat content (p < 0.05) was observed with increasing Persimmon sauce I (PS I) (without added sugar and lemon) levels in cakes. High sensory acceptability of cakes was noted up to 50 g PS I incorporation level on 100g butter basis. A positive correlation between PS I incorporation level and Vitamin C; and fibre content of the cakes (p < 0.05) was also observed. The microstructural analysis of cakes exhibited a thinner and ruptured protein matrix in fat replaced cakes resulting from gelatinized starch granules. Therefore, Persimmon fruit can be considered as an effective and acceptable substitute for fat replacement and augmentation of functional properties of cake. � 2023 The Authors
Description
Keywords
Diospyros kaki, Fat-replacer, Functional food, Low-fat, Persimmon