Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 13º Simpósio Latino Americano de Ciência de Alimentos

During the mixing process, the ingredients added to a cake batter exhibits an important role in the formation of a stable emulsion capable of retaining gas bubbles. This study aimed to investigate of custard apple, fructooligosaccharide (FOS) and soy protein hydrolysate (SPH) as replacers to wheat flour, sucrose, and whole milk powder. The parameters analyzed were rheology, texture, and a specific gravity of a pound cake batter to verify if they can be use to obtain a low-carb pound cake. A 2³ Central Composite Design (CCD) and the simultaneous optimization technique popularized by DERRINGER and SUICH (1980) was carried out on a previous work (not still published). Based on quality parameters, it was suggested that the optimum formulation of the low-carb pound cake was made with the following levels of replacers: 40.98 % of wheat flour by custard apple, 94.94 % of sucrose by FOS and 100 % of whole milk powder by SPH. The predicted values had a degree of 93.7 % of desirability. The dynamic viscosity and the rheological behavior of the batter indicated that the use of FOS and SPH could improve the batter stability and helps the batter to retain more the gas bubbles after the mixing stage. The pound cake batter instrumental firmness and stickiness showed that the emulsifier and aeration capabilities of SPH compensate for the milk substitution, once it allows the incorporation of a greater amount of air bubbles in the batter. The experiment proved the relation between the rheology, texture and specific gravity parameters of the pound cake batter. It was possible to observe that the partial reduction of digestible carbohydrates allows rheological curves with similar behavior as the standard batter, indicating the possibility in reduction carbohydrates without pound cake quality losses.