Rheology of pound cake batters elaborated with chia (salvia hispanica l.) mucilage gel for fat replacement

Resumo

Concerns about health problems caused by diet increase the demand for foods with lower fat levels. However, consumers still expect that these products have characteristcs as close as possible to the full fat versions. Batter rheology is very important to determine cake quality. Thus, this study observed how palm fat replacement at 50% (F50) and 100% (F100) levels by chia mucilage gel affected the rheology of pound cake batters, compared to a control without fat replacement. An oscillatory frequency sweep and a temperature ramp test were carried out with cake batters. Mechanical spectra were similar for all batters, although fat replacement decreased both storage and loss moduli. For the temperature ramp test, moduli were lower as fat levels decreased, until 65°C, when F100 moduli became highest, followed by F50, and control showed the lowest moduli. Although fat replecement by chia mucilage gel made cake batters more fluid, batter behavior was similar for all batters, indicating chia mucilage gel as a potential fat replacer.