ATHENS, GREECE – Citrus pectin and inulin proved to be the most effective fat replacers in cakes in a study appearing on-line Sept. 3 in the Journal of Food Science. Researchers from the National Technical University of Athens in Greece also tested maltodextrin, oligofructose and microparticulated protein.

Fat was replaced at 35% up to 100%. At 65% fat replacement and below, the samples presented acceptable textural, physical and sensorial attributes. Fat replacement above 65% resulted in statistically significant decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. When fructose oligosaccharides replaced the fat at more than 65%, the starch gelatinization temperature showed a statistically significant increase of hardness, elasticity and decrease of volume development.

Cakes that had more fat replaced received lower scores on taste and flavor. When fat was 100% replaced, the cakes were evaluated as not acceptable.