March 20, 2009 – Formulating cakes with sesame oil,
hydrocolloids and emulsifiers could replace fat in cakes, leading to
low-fat alternatives of family favourites, suggests a new study.
March 20, 2009 – Formulating cakes with sesame oil,
hydrocolloids and emulsifiers could replace fat in cakes, leading to
low-fat alternatives of family favourites, suggests a new study.
Writing in the journal Food Hydrocolloids, researchers from
India’s Central Food Technological Research Institute report that
replacing 50 per cent of the fat with sesame oil and
hydroxypropylmethylcellulose (HPMC) and sodium stearoyl -2- lactylate
(SSL) could lead to low-fat cakes with good textural properties.
“The results presented […] have shown that reduced fat,
nutritionally superior cakes with quality characteristics better than
control can be prepared by replacing fat with 50 per cent sesame oil
and using combination of additives like HPMC wrote the researchers.
and SSL,”
“These results should be useful for the production of nutritious cakes by the baking industry on a large scale.” | READ MORE
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