Submitted to: International Food Technology
Publication Type: Abstract only
Publication Acceptance Date: 3/17/2004
Publication Date: 7/16/2004
Citation: Lee, S., Kim, S., Inglett, G.E., Carriere, C.J. 2004. Effect of Nutrim and Oatrim on the physical and rheological properties of cakes [abstract]. International Food Technology. Paper No.114F-12. Interpretive Summary:
Technical Abstract: Two oat products (Nutrim OB and Oatrim) were evaluated as fat replacers for cakes with and without flaxseed flour. Cake shortening contents were replaced with Nutrim OB and Oatrim (0 to 60%) and their effects on the physical properties of cakes with and without flaxseed flour were evaluated. The cakes prepared with Nutrim OB/flaxseed up to 40% had a similar volume to that of the control cake, whereas the substitution of the shortening with the Oatrim caused a gradual decrease in the cake volume. The changes in the cake volume also could be explained by the size and number of air bubbles in the cake batter obtained from microscopic studies. The Nutrim OB caused increases in the viscosity and storage/loss modulus of the cakes, which were reduced as more shortening was replaced with the flaxseed and Oatrim. Hardness of the cakes did not show significant changes until shortening was replaced with Nutrim OB/flaxseed up to 40% and Oatrim up to 20%, respectively. However, the cohesiveness and springiness increased gradually with decreasing amounts of shortening. In addition, the rheological properties of the cake samples during baking were characterized by monitoring the viscoelastic properties of the cakes from 30 to 170 degree C. Specifically, the thermograms of the cakes containing the Oatrim were obtained using DSC and compared with their rheological properties for better understanding of their baking properties.