Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

Pectin from yuja pomace was incorporated into cake formulations to evaluate the baking performance as a fat replacer. When shortening in cakes was replaced with different levels of pectin gel, cake batter exhibited greater viscosity and less shear-thinning behavior. The viscosities were well charact...

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(6), , pp.1837-1841
Main Authors: Lim, Jongbin, Ko, Sanghoon, Lee, Suyong
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Citrus
Food Science
Nutrition
Research Article
식품과학
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Summary:Pectin from yuja pomace was incorporated into cake formulations to evaluate the baking performance as a fat replacer. When shortening in cakes was replaced with different levels of pectin gel, cake batter exhibited greater viscosity and less shear-thinning behavior. The viscosities were well characterized using a Power-law model. The specific gravity of cake batter significantly increased with increasing levels of pectin gel ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0251-9