Effects of xanthan gum and pineapple core fiber on quality of reduced fat cake and cookie products made with konjac flour
1999
Adisak Eksophon | Chakkrit Sonantha | Nawaphon Wuthisombatcharoen | Chintawi Thapkua (University of The Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science)
Effects of xanthan gum (0.03-0.375 percent by flour wt.) and pineapple core fiber (2-6 percent concentrations on a flour replacement basis) on quality of reduced fat cake and cookie made with 2 percent konjac solution which formulated ratio of konjac solution and butter at 60:40 in cake and 30:70 in cookie were studied. The results showed that the addition of xanthan gum and pineapple core fiber increased viscosity of batter, cutting force and moisture content. Reduced fat cake contained 0.375 percent santhan gum gave no significant difference (p0.05) from control cake in terms of texture, juiciness and cell structure. All cookie formular with various xanthan gum were not significantly different (p0.05) in crispness. The addition of pineapple core fiber made reduced fat cake higher in volume and increased in b* or yellowness, but decreased in L* or lightness; where as, the spread ratio of reduced fat cookies were tended to decrease when flour replacement by fiber was increased. Reduced fat cake with 6 percent fiber had no significant difference (p0.05) in tenderness and reduced fat cookie with 4 percent fiber had crispness which was not significantly different (p0.05) from control.
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