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首页> 外文期刊>African Journal of Biotechnology >Effect of konjac flour incorporated with soy protein isolate on quality characteristics of reduced-fat chiffon cakes
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Effect of konjac flour incorporated with soy protein isolate on quality characteristics of reduced-fat chiffon cakes

机译：魔芋粉结合大豆分离蛋白对低脂雪纺蛋糕品质特性的影响

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摘要

Effect of konjac flour (0.5 and 1%) incorporated with soy protein isolate (SPI) (5 and 10%) against wheat flour on physical, chemical and sensory properties of reduced-fat chiffon cakes prepared with 50% vegetable oil replacement with water were investigated. The addition of konjac flour and SPI produced reduced-fat cakes with significantly lower (p < 0.05) in?specific volume, but higher (p < 0.05) in weight loss and water activity. All reduced-fat formulations were significantly darker (p < 0.05) than the control. The high concentration of SPI produced the cakes with higher L*(lightness) but lower a*(red) and b*(yellow). The addition of konjac flour incorporated with SPI significantly decreased (p < 0.05) hardness, cohesiveness and springiness of reduced-fat cakes. Sensory results indicated that the cakes with konjac flour and SPI tended to be darker, juicy, sweet and flavour, but less hard than the control; nevertheless, the cake with 0.5% konjac flour and 10% SPI was rated as tender as the control. Also, the reduction of fat and total caloric value of this cake were about 37.9 and 14.6%, respectively, whereas the increment of protein was 24.5% in relation to 100 g of the control cake.
机译：魔芋粉（0.5和1％）与大豆分离蛋白（SPI）（5％和10％）的结合对小麦粉的影响，用50％植物​​油代替水制得的减脂雪纺蛋糕的物理，化学和感官特性调查。魔芋粉和SPI的添加产生了脂肪减少的蛋糕，其比容显着降低（p <0.05），但失重和水分活度却更高（p <0.05）。所有的低脂配方均比对照组暗得多（p <0.05）。高浓度的SPI产生的蛋糕的L *（亮度）较高，但a *（红色）和b *（黄色）较低。掺有SPI的魔芋粉可显着降低（p <0.05）减脂蛋糕的硬度，内聚性和弹性。感官结果表明，带有魔芋粉和SPI的蛋糕倾向于较黑，多汁，甜和可口，但比对照的硬一些。但是，将含有0.5％魔芋粉和10％SPI的蛋糕定为对照组。另外，该饼的脂肪减少和总热值分别为约37.9和14.6％，而相对于100g对照饼，蛋白质的增加为24.5％。

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