Low energy chocolate cake with potato pulp and yellow pea hulls
2005
Kaack, K. | Pedersen, L.
Experiments including use of potato pulp, and pea flour from industrial processing of potato flour and yellow peas for baking of chocolate cakes were carried out. The maximum water uptake was found to be 3.7 g/g pea flour and 7.8 g/g potato pulp, respectively, out of which a great amount of it was lost during cooling of the cakes after baking. Hunter lightness L decreased with increasing ratio potato pulp:pea flour, however, redness a and yellowness b was unaffected by the level of potato pulp. An increasing ratio of Perfect Fit and sugar decreased redness a and yellowness b, while L remained unaffected. Dry matter and baking loss depended on the dough composition with respect to sugar and fibre. Cake dimensions were not affected. Factor analysis resulted in four factors with 82.7% of the data variation. The most important positive variables for factor 1 was deformation energy, gumminess, hardness and modulus, followed by dry matter and sweetener ratio whereas the most negative variable was cohesiveness. Factor 2 had high factor loadings for the dough rheological properties compliance, shear rate and viscosity. Fibre ratio, springiness, adhesiveness and baking loss were of minor importance for the two most important factors. What is more, substitution of fat with potato pulp and/or pulp and sugar with acesulfame K/polydextrose resulted in a considerable reduction in the energy content of the cakes.
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