Utilization of inulin as fat replacer in cake and mayonnaise

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2014
Farahmand, Saba
The objective of this study was to analyze microfluidized and non-microfluidized inulin and their effects on rheology, texture, quality, staling of cake and rheology of mayonnaise as fat replacer. In the first part of the study, the effects of microfluidized and non-microfluidized inulin emulsion on rheological properties of cake batter and mayonnaise were evaluated. Inulin emulsions with concentrations of 15%, 22.5% and 30% (w/w) were used to replace 25%, 50%, 75% of oil in cake samples. In mayonnaise samples, inulin emulsions with concentrations of 15%, 22.5% and 30% were used to replace 12.5%, 25% and 37.5% of oil. The significant effect of different inulin percentages were determined by ANOVA statistical program. The highest shear stress, elastic modulus and viscous modulus was obtained for 30% microfluidized inulin with 75% oil replacement of cake samples and 30% microfluidized inulin with 37.5% oil replacement of mayonnaise sample. In the second part of the study, textural properties (hardness, adhesiveness and cohesiveness), physical properties (color and weight loss) and staling of baked cake samples (hardness, adhesiveness and cohesiveness) after 2 and 4 days of storage were evaluated. Samples prepared with 30% microfluidized inulin emulsion and 75% of oil replacement.

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Citation Formats
S. Farahmand, “Utilization of inulin as fat replacer in cake and mayonnaise,” M.S. - Master of Science, Middle East Technical University, 2014.