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dc.contributor.authorRichardson, Aislinn M.
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorGallagher, Eimear
dc.contributor.authorO’Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.date.accessioned2021-11-16T17:15:11Z
dc.date.available2021-11-16T17:15:11Z
dc.date.issued2021-01-26
dc.identifier.citationRichardson AM, Tyuftin AA, Kilcawley KN, et al. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis. Foods 2021;10(2):254. doi: https://doi.org/10.3390/foods10020254en_US
dc.identifier.urihttp://hdl.handle.net/11019/2632
dc.descriptionpeer revieweden_US
dc.description.abstractDetermining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).en_US
dc.description.sponsorshipFood Institutional Research Measure
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesFoods;Vol. 10
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectinsulinen_US
dc.subjectsugar reductionen_US
dc.subjectsucrose replacementen_US
dc.subjectfat reductionen_US
dc.subjectRebaudioside Aen_US
dc.subjectsponge cakeen_US
dc.subjectbutter beansen_US
dc.subjectsensoryen_US
dc.subjectphysiochemical propertiesen_US
dc.titleThe Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysisen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods10020254
dc.identifier.piifoods10020254
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber14F 812en_US
dc.source.volume10
dc.source.issue2
dc.source.beginpage254
refterms.dateFOA2021-11-16T17:15:12Z
dc.source.journaltitleFoods
dc.identifier.eissn2304-8158


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