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Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

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Abstract

Pectin from yuja pomace was incorporated into cake formulations to evaluate the baking performance as a fat replacer. When shortening in cakes was replaced with different levels of pectin gel, cake batter exhibited greater viscosity and less shear-thinning behavior. The viscosities were well characterized using a Power-law model. The specific gravity of cake batter significantly increased with increasing levels of pectin gel (p<0.05) and was highly correlated with the cake volume after baking. Although cakes containing pectin exhibited increased textural hardness, shortening replacement with pectin up to 10% by weight was effective in producing cakes as soft as the control cake without a volume loss. There was an overall tendency that cakes with higher amounts of pectin showed a lighter surface color. Yuja pectin was thus used in cake baking as a fat replacer, producing baked goods with reduced fat and calorie content.

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Authors and Affiliations

  1. Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 143-747, Korea

    Jongbin Lim, Sanghoon Ko & Suyong Lee

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  1. Jongbin Lim
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  2. Sanghoon Ko
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  3. Suyong Lee
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Correspondence to Suyong Lee.

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Lim, J., Ko, S. & Lee, S. Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods. Food Sci Biotechnol 23, 1837–1841 (2014). https://doi.org/10.1007/s10068-014-0251-9

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  • DOI: https://doi.org/10.1007/s10068-014-0251-9

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