Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties.

ABSTRACT: The aim of this study was to investigate the effects of replacing vegetable fat at different concentrations (20, 30, 40 and 50%) by betaglucans from Ganoderma lucidum (βGGL), on the physical properties of cake batters, and on the quality of the resultant cakes. The addition of βGGL significantly affected the specific gravity, the flow properties and the color of the batter formulations. The fat-replacing led to a slight reduction in the volume of cakes, because fewer air bubbles were incorporated into the batter samples as the concentration of βGGL increased. The hardness of the cakes significantly increased during storage as the amount of βGGL increased. The fat-reduced cakes displayed similar color, moisture content, and water activity than the control cake samples. However, the c

SUBMITTER: Lindarte Artunduaga J 

PROVIDER: S-EPMC6342768 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature