Effect of inulin on the qualitative characteristics of cake

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. IN this research، the effect of fat replacement with inulin was studied. Physical properties of cake batter such as viscosity and also physicochemical properties of cake (moisture content، volume، fat، textural firmness and sensory properties) were determined. Results showed there were no significant differences in batter viscosity and moisture، volume and textural firmness between control cake and those prepared with fat-replacer level (p>0/05). Increasing the level of tat-replacer from to resulted in significant decrease in the physic-chemical properties of cakes (p<0/05). Cakes prepared with replacer level hand higher mean scores for flavor and overall acceptability compared to control. Increasing the level of replacer from to resulted in significant decreases in all sensory properties rating scores compared to that of the control.