Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake.

ABSTRACT: The optimum formulation of a low carb pound cake was determined using alternative ingredients to replace the main sources of digestible carbohydrates in the standard formulation. Surface response methodology was a useful tool in the investigation of the use of custard apple puree (CAP), fructooligosaccharides (FOS) and soy protein hydrolysate (SPH) as partial or total replacers for wheat flour, sucrose, and powdered whole milk, respectively. The quality of pound cakes was assessed by measuring the batter and cake properties. The percentage of ingredients substitution affected the specific gravity of the batter, cakes specific volume, crumb firmness, instrumental color parameters (L*, a*, b*) and number and circularity of alveoli from pound cake slices. The model equati

SUBMITTER: de Souza AR 

PROVIDER: S-EPMC8292479 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature