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United States Department of Agriculture

Agricultural Research Service

Title: Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids

Authors
item Singh, Mukti
item Byars, Jeffrey

Submitted to: International Food Technology Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: June 6, 2009
Publication Date: June 10, 2009
Citation: Singh, M., Byars, J.A. 2009. Low-fat cake icings made from jet-cooked high amylose corn starch and fatty acids. International Food Technology Meeting. 00:000-000.

Technical Abstract: Cake decorating continues to be popular for special occasions. Buttercream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As the consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, low-fat food increases. High amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes with the fatty acid. Oil was added at different levels to jet cooked starch. The resulting composites had 0-25% oil. The composites were spreadable and the flow properties were similar to a commercial shortening. The composites were used to substitute shortening in the preparation of low-fat buttercream cake frostings. Low-fat cake frosting formulations were optimized such that the textural and melting profiles of the samples were similar to those of the shortening/butter cake frosting. The effect of composites and the amount of oil in composites on the viscoelastic properties, melting behavior, texture, extrudability, and stability of cake frostings were studied.

Last Modified: 11/23/2014
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