The application of pureed butter beans and a combination of inulin and Rebaudioside A for the replacement of fat and sucrose in sponge cake: Sensory and physicochemical analysis

Simple item page
dc.contributor.authorRichardson, Aislinn M.
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorGallagher, Eimear
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2021-06-28T11:53:25Z
dc.date.available2021-06-28T11:53:25Z
dc.date.issued2021-01-26
dc.date.updated2021-06-28T11:39:52Z
dc.description.abstractDetermining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM), Grant number 14F 812)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid254en
dc.identifier.citationRichardson, A. M., Tyuftin, A. A., Kilcawley, K. N., Gallagher, E., O'Sullivan, M. G. and Kerry, J. P. (2021) 'The application of pureed butter beans and a combination of inulin and Rebaudioside A for the replacement of fat and sucrose in sponge cake: Sensory and physicochemical analysis', Foods, 10(2), 254 (17pp). doi: 10.3390/foods10020254en
dc.identifier.doi10.3390/foods10020254en
dc.identifier.endpage17en
dc.identifier.issn2304-8158
dc.identifier.issued2en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11500
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.rights© 2021, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectInulinen
dc.subjectSugar reductionen
dc.subjectSucrose replacementen
dc.subjectFat reductionen
dc.subjectRebaudioside Aen
dc.subjectSponge cakeen
dc.subjectButter beansen
dc.subjectSensoryen
dc.subjectPhysicochemical propertiesen
dc.subjectBakeryen
dc.titleThe application of pureed butter beans and a combination of inulin and Rebaudioside A for the replacement of fat and sucrose in sponge cake: Sensory and physicochemical analysisen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
foods-10-00254-v2.pdf
Size:
1.4 MB
Format:
Adobe Portable Document Format
Description:
Published Version
Download
Thumbnail Image
Name:
foods-10-00254-s001.zip
Size:
85.38 KB
Format:
http://www.iana.org/assignments/media-types/application/zip
Description:
Supplementary Material
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles