Effect of Malva Nut Gel as Fat Replacer on Sponge Cake

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dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorPannee Suanpang
dc.contributor.authorPiramal Buntham
dc.contributor.correspondenceT. Chysirichote; School of Culinary Arts, Suan Dusit University, Bangkok, 10300, Thailand; email: teeranuch_chy@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:29Z
dc.date.available2025-03-10T07:35:29Z
dc.date.issued2021
dc.description.abstractMalva nut originated in Southeast Asia and is cultivated in the Eastern part of Thailand. Gel prepared from its mature seed coat containing high water-soluble dietary fiber was used as a fat replacer in this research. Part of the butter (25-50%) and milk (10-20%) for the sponge cake were replaced with malva nut gel. Physical, chemical and organoleptic analyses were conducted to evaluate the effects of malva nut gel on the properties of the sponge cake. For specific volume, all samples were not significantly different (p>0.05); moreover, the roughness, lightness (L*) and yellowness (b*) of the crust increased while the values of the crumb decreased. In the final product obtained from this research 10% of the milk and 25% of the butter were replaced with malva nut gel, which was the highest replacement content of butter and milk with a high customer acceptance. Its chemical composition consisted of 22.72% moisture, 6.28% protein, 16.20% fat, 0.90% ash, 53.90% carbohydrate and 3.76% dietary fiber. Cholesterol and total calories were 114.22 mg and 386.52 Kcal, respectively. The content of fat, carbohydrate, cholesterol, and total calories of this product were lower than the basic formula (p ² 0.05). In addition, 120 consumers accepted this cake in terms of appearance, color, aroma, taste, softness and rated it overall, as Ôvery much likingÕ and the aftertaste as Ômoderate likingÕ. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85207303448
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4711
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectFat replacer
dc.subjectMalva nut
dc.subjectSponge cake
dc.titleEffect of Malva Nut Gel as Fat Replacer on Sponge Cake
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85207303448&partnerID=40&md5=506debb9b792fb1b12a9608b4217e09b
oaire.citation.endPage34
oaire.citation.issue3
oaire.citation.startPage28
oaire.citation.volume14
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