Fat reduced cake with carrot fibre

What is it about?

The replacement of flour (10-30%) by carrot fibre in full fat and reduced fat cakes was examined. Flour replacement in full fat cakes increased batter viscosity and decreased air incorporation, providing harder cakes with dense structure. Inulin was used to replace 65% of fat in the reduced fat cakes, which presented lower batter viscosity but not significantly different volume development compared to the full fat cake. The incorporation of 10% carrot fibre in the reduced fat formulation appeared to counteract the effect of inulin in terms of batter viscosity and bubble size distribution, but impaired the volume development and the textural properties. The quality characteristics of the enriched cake were improved by the use of emulsifiers (monoglycerides, SSL, DATEM), which also had a stabilizing effect on the bubble formation in the batter. SSL, in particular provided the best results in terms of hardness, porosity and sensorial characteristics.

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Why is it important?

Cake is a broadly consumed product and its dietary profile can be improved by using dietary fibre to replace part of flour or fat. A product with good sensorial properties was prepared with 65% fat replacement by inulin and 10% flour replacement by carrot fibre.