Evaluating the effect of fat replacement with Inulin on the physical and rheological properties of batter and cake texture

Inulin is a fat – replacer added in bakery products to increase the fiber and decrease the calorie content. In this research, effect of the replacement with Inulin was studied. Physical properties of batter such as specific volume, density and rheological properties of batter such as viscosity were evaluated. Results showed no significant differences in the density and specific volume between control batter and batter prepared with 20% fat-replacer level. Increasing Inulin level in the batter showed there were significant differences in the physical and rheological properties. Batter prepared with 20% fat-replacer level showed lower viscosity than that of control. Evaluating the effect of inulin on the textural attributes showed cake prepared with 20% fat – replacer level was as firm as the control sample. Increasing the level of replacer showed the hardest texture. The hardest texture was observed in the cake prepared with 60% fatreplacer.