Effect of Guar and xanthan gums as a part replacement of lipid on the qualitative properties of oily cake

Despite the important role of fats in foods, numerous studies have been conducted to replace them in order to reduce the induced calory. Fat substitutes have the unique properties that can be used to increase the cooking quality of product. They should create the similar properties to fat in terms of texture, taste, color, size and organoleptic properties. In this study, the guar and xanthan gums were used at two levels of 0.1% and 0.2% as a part of fat substitutes based on carbohydrates in the preparation of oily cakes. According to the results, the treatment with 0.2% of xanthan gum and the control sample had the highest and the lowest amounts in some of chemical properties such as moisture, ash, protein and fiber, respectively. Also, regarding the peroxide value, the treatments with 0.2% of xanthan gum and then with 0.2% of guar gum had the highest but the control had the lowest amount of this characteristic, respectively. The control sample had the highest amount of dough density and the treatment with 0.2% of xanthan gum had the highest amount of viscosity compared with other treatments. Also, adding gums improved the organoleptic characteristics of cake samples. On the other hand, according to the texture-measuring test, the control sample and the treatments with the highest levels of gum had the highest and the lowest amount of firmness, respectively.