Effect of sugar and fat reduction on rheological, physical-chemical and sensory characteristics of pound cake using hydrated chia (Salvia hispanica L.)

Abstract

Recommendations from organizations such as the World Health Organization, as well as researches that correlate the high levels of sugar and fat content in processed food with various diseases, reveal the necessity of reducing the amount of these ingredients in industrial formulations. However, both fat and sugar are responsible for important technological and sensory characteristics, especially in products such as pound cake. In addition, there is a requirement to incorporate ingredients with nutritional properties into the products. Therefore, this study proposes to evaluate how the reduction of sugar and fat affects physical properties of the batter and physical-chemical properties of pound cakes, using hydrated chia as fat replacer. The properties of the batters that will be evaluated are emulsion stability, rheological behavior and density. The parameters that will be observed on the 1st, 8th and 15th days after cake making will be specific volume, crumb and crust color, texture, water activity, moisture and porosity of the crumb. After analyzing and verifying the formulations with better technological characteristics, a sensory analysis will be done to evaluate the acceptance and purchase intention of the consumers. An analysis with a Just About Right (JAR) scale for sweetness and softness also will be done.