Skip to main content
SpringerLink
Log in

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The effect of successively replacing (10%, 20%, and 30%) wheat flour with dietary fiber (DF) from wheat, oat, barley, and maize or cereal bran (CB) from wheat, oat, and rice on cake batter, final cake quality parameters, as well as on product shelf-life was studied. Batter viscosity (control, 2.96; wheat fiber 30%, 20.21; rice bran 10%, 0.47 Pa sn), cake-specific volume (control, 2.27; wheat fiber 20%, 2.83; rice bran 30%, 1.94 cm3/g), porosity (control, 0.75; wheat fiber 30%, 0.81; rice bran 30%, 0.69), and crumb moisture content (control, 20.07%,; wheat fiber 30%, 26.45%; oat bran 30%, 13.89%) increased significantly (P < 0.05) with DF addition but decreased with CB addition. Addition of DF resulted in softer crumb texture (Control, 4.20 N; wheat fiber 20%, 3.19 N), while CB addition increased crumb firmness (rice bran 30%, 10.84 N), respectively. Minor differences were observed in the crumb and crust color of the DF cakes with respect to the control. Addition of CB decreased the L values of crumb color significantly and the decrease increased with increased level of CB incorporation. DF addition led to cakes with greater acceptance by panelists than CB addition, similar to the control. DF cakes stored in polyethylene bags at 25 °C and 60% relative humidity for 6 days showed delayed moisture loss and lower firmness compared to CB cakes. The optimal level of incorporation based both on the objective and sensory characteristics results was found 20% for DF and 10% for CB, respectively. Concluding, by incorporating DF or CB properly, cakes with improved nutritional value can be manufactured.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  • American Association of Cereal Chemists (AACC). (1995). Approved methods of the American Association of Cereal Chemists (9th ed.). Minnesota, USA: AACC.

    Google Scholar 

  • Austin, A., & Ram, A. (1971). Studies on chapatti making quality of wheat. Indian Council of Agricultural Research. New Delhi Technical Bulletin, 31, 96–101.

    Google Scholar 

  • Baik, O. D., Marcotte, M., & Castaigne, F. (2000). Cake baking in tunnel type multi-zone industrial ovens. II. Evaluation of quality parameters. Food Research International, 33, 599–607. doi:10.1016/S0963-9969(00)00096-X.

    Article  Google Scholar 

  • Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008). Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509. doi:10.1016/j.jcs.2007.06.015.

    Article  Google Scholar 

  • Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., & Whelton, P. K. (2003). Dietary fibre intake and reduced risk of coronary heart disease in US men and women: The National Health and Nutrition Examination Survey I Epidemiologic Follow-Up Study. Archives of Internal Medicine, 163, 1897–1904. doi:10.1001/archinte.163.16.1897.

    Article  Google Scholar 

  • Belitz, H. D., & Grosch, W. (1987). Food Chemistry. Berlin: Springer.

  • Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., et al. (2003). Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): An observational study. Lancet, 361, 1496–501. doi:10.1016/S0140-6736(03)13174-1.

    Article  Google Scholar 

  • Boyacı, I. H., Sumnu, G., & Sakiyan, O. (2009). Estimation of dielectric properties of cakes based on porosity, moisture content, and formulations using statistical methods and artificial neural networks. Food and Bioprocess Technology. doi:10.1007/s11947-008-0064-z.

  • Brockmole, C. L., & Zabik, M. E. (1976). Wheat bran and middlings in white layer cakes. Journal of Food Science, 41, 357–360. doi:10.1111/j.1365-2621.1976.tb00618.x.

    Article  Google Scholar 

  • Chen, H., Rubenthaler, G. L., Leung, H. K., & Baranowski, J. D. (1988). Chemical, physical, and baking properties of apple fibre compared with wheat and oat bran. Cereal Chemistry, 65(3), 244–247.

    Google Scholar 

  • Collins, O. D., & Sunderline, G. L. (1940). Cake batter viscosity as related to cake structure. Journal of Home Economics, 32, 556.

    Google Scholar 

  • Faivre, J., & Bonithon-Kopp, C. (1999). Diets, fibres and colon cancer. Advances in Experimental Medicine and Biology, 472, 199–206.

    CAS  Google Scholar 

  • Feldheim, W., & Wisker, E. (2000). Studies on the improvement of dietary fibre intake. Deutsche Lebensmittel-Rundschau, 96, 327–30.

    Google Scholar 

  • Fulcher, R. G., & Miller, S. S. (1993). Structure of oat bran and distribution of dietary fiber components. In P. J. Wood (Ed.), Oat bran (pp. 1–24). St. Paul, Minnesota, USA: American Association of Cereal Chemists.

    Google Scholar 

  • Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167–73. doi:10.1016/j.foodhyd.2006.03.012.

    Article  CAS  Google Scholar 

  • Gomez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernandez, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT- Food Science and Technology, 41(9), 1701–1709.

    Article  CAS  Google Scholar 

  • Gordon, T. D. (1989). Functional properties vs physiological action of total dietary fiber. Cereal Foods World, 34(7), 517–525.

    Google Scholar 

  • Guy, R. C. E. (1983). Factors affecting the staling of Madeira slab cake. Journal of the Science of Food and Agriculture, 34, 477–491. doi:10.1002/jsfa.2740340509.

    Article  Google Scholar 

  • HadiNezhad, M., & Butler, F. (2009). Effect of flour type and baking temperature on cake dynamic height profile measurements during baking. Food and Bioprocess Technology. doi:10.1007/s11947-008-0099-1.

  • Hallén, E., Ibanoglu, S., & Ainsworth, P. (2004). Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering, 63(2), 177–184.

    Article  Google Scholar 

  • Humble, C. G., Malarcher, A. M., & Tyroler, H. A. (1993). Dietary fiber and coronary heart disease in middle-aged hypercholesterolemic men. American Journal of Preventive Medicine, 9(4), 197–202.

    CAS  Google Scholar 

  • Hutchings, J. B. (1999). Food color and appearance (2nd ed.). USA: Springer.

    Google Scholar 

  • ISO 13299 Sensory Analysis Methodology (1998). General guidance for establishing a sensory profile. Geneva, Switzerland: International Organisation for Standardisation.

    Google Scholar 

  • Jayadeep, A., Singh, V., Sathyendra Rao, B. V., Srinivas, A., & Ali, S. Z. (2009). Effect of physical processing of commercial de-oiled rice bran on particle size distribution, and content of chemical and bio-functional components. Food and Bioprocess Technology, 2, 57–67. doi:10.1007/s11947-008-0094-6.

    Article  CAS  Google Scholar 

  • Ji, Y., Zhu, K., Qian, H., & Zhou, H. (2007). Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 104(1), 53–8. doi:10.1016/j.foodchem.2006.10.072.

    Article  CAS  Google Scholar 

  • Karppinen, S., Liukkonen, K., Aura, A. M., Forssell, P., & Poutanen, K. (2000). In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. Journal of the Science of Food and Agriculture, 80, 1469–76. doi:10.1002/1097-0010(200008)80:10<1469::AID-JSFA675>3.0.CO;2-A.

    Article  CAS  Google Scholar 

  • Kritchevsky, D. (2001). Caloric restriction and cancer. Journal of Nutritional Science and Vitaminology (Tokyo), 47(1), 13–19.

    CAS  Google Scholar 

  • Kromhout, D., Bosschieter, E. B., & De Lezenne Coulander, C. (1982). Dietary fibre and 10-year mortality from coronary heart disease, cancer, and all causes. The Zutphen Study. Lancet, 2(8297), 518–522. doi:10.1016/S0140-6736(82)90600-6.

    Article  CAS  Google Scholar 

  • Lahtinen, S., Levola, M., Jouppila, K., & Salovaara, H. (1998). Factors affecting cake firmness and cake moisture content as evaluated by response surface methodology. Cereal Chemistry, 75(4), 547–550. doi:10.1094/CCHEM.1998.75.4.547.

    Article  CAS  Google Scholar 

  • Laurikainen, T., Harkonen, H., Autio, K., & Poutanen, K. (1998). Effects of enzymes in fibre-enriched-baking. Journal of the Science of Food and Agriculture, 76, 239–249. doi:10.1002/(SICI)1097-0010(199802)76:2<239::AID-JSFA942>3.0.CO;2-L.

    Article  CAS  Google Scholar 

  • Lee, C. C., & Lin, S. D. (2008). Effect of GABA tea on quality characteristics of chiffon cake. Cereal Chemistry, 85(1), 31–38. doi:10.1094/CCHEM-85-1-0031.

    Article  CAS  Google Scholar 

  • Lee, S., Inglett, G. E., & Carriere, C. J. (2004). Effect of nutrium oat bran and flaxseed on rheological properties of cakes. Cereal Chemistry, 81(5), 637–642. doi:10.1094/CCHEM.2004.81.5.637.

    Article  CAS  Google Scholar 

  • Lin, S. D., & Lee, C. C. (2005). Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose. Cereal Chemisrty, 82, 405–413. doi:10.1094/CC-82-0405.

    Article  CAS  Google Scholar 

  • Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Use of apple pomace as a source of dietary fiber in cakes. Plant Foods for Human Nutrition, 57(2), 121–128. doi:10.1023/A:1015264032164.

    Article  Google Scholar 

  • Ngo, W. H., & Taranto, M. V. (1986). Effect of sucrose level on the rheological properties of cake batters. Cereal Foods World, 31, 317–322.

    CAS  Google Scholar 

  • Park, H., Seib, P. A., & Chung, O. K. (1997). Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chemistry, 74(3), 207–211. doi:10.1094/CCHEM.1997.74.3.207.

    Article  CAS  Google Scholar 

  • Paton, D., Laroque, G. M., & Holme, J. (1981). Development of cake structure: Influence of ingredients on the measurement of cohesive force during baking. Cereal Chemistry, 58, 527–529.

    Google Scholar 

  • Piazza, L., & Masi, P. (1995). Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chemistry, 72(3), 320–325.

    CAS  Google Scholar 

  • Rosell, C. M., Santos, E., & Collar, C. (2006). Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study. European Food Research and Technology, 233(3), 333–340. doi:10.1007/s00217-005-0208-6.

    Article  Google Scholar 

  • Sabanis, D., Tzia, C., & Papadakis, S. (2008). Effect of different raisin juice preparations on selected properties of gluten-free bread. Food and Bioprocess Technology, 1, 374–83. doi:10.1007/s11947-007-0027-9.

    Article  Google Scholar 

  • Shafer, M. A. M., & Zabik, M. E. (1978). Dietary fibre sources for baked products: comparison of wheat brans and other cereal brans in layer cakes. Journal of Food Science, 43, 375–379. doi:10.1111/j.1365-2621.1978.tb02308.x.

    Article  Google Scholar 

  • Song, K. W., Kim, Y. S., & Chang, G. S. (2006). Rheology of concentrated xanthan gum solutions: Steady shear flow behaviour. Fibers and Polymers, 7(2), 129–138. doi:10.1007/BF02908257.

    Article  Google Scholar 

  • Sreenath, H. K., Sudarshanakrishna, K. R., Prasad, N. N., & Santhanam, K. (1996). Characteristics of some fibre incorporated cake preparations and their dietary fibre content. Starch, 43(2), 72–76.

    Google Scholar 

  • Stauffer, (1999). Dietary fiber: Analysis, physiology and calorie reduction. In Kamel, & Stauffer (Eds.), Advances in baking technology (pp. 371–397, 2nd ed.). New York, USA: Wiley.

    Google Scholar 

  • Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686–692. doi:10.1016/j.foodchem.2006.12.016.

    Article  CAS  Google Scholar 

  • Sych, J., Castaigne, F., & Lacroix, C. (1987). Effects of initial moisture content and storage relative humidity on textural changes of layer cakes during storage. Journal of Food Science, 52, 1604–1610. doi:10.1111/j.1365-2621.1987.tb05888.x.

    Article  Google Scholar 

  • Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., & Bourgeois, C. M. (1997). Dietary fibres: Nutritional and technological interest. Trends in Food Science & Technology, 8, 41–48. doi:10.1016/S0924-2244(97)01007-8.

    Article  CAS  Google Scholar 

  • Tudorica, C. M., Kuri, V., & Brennan, C. S. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry, 50(2), 347–356. doi:10.1021/jf0106953.

    Article  CAS  Google Scholar 

  • Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79(2), 221–226. doi:10.1016/S0308-8146(02)00135-8.

    Article  CAS  Google Scholar 

  • Wheeler, M. L., & Pi-Sunyer, F. X. (2008). Carbohydrate Issues: Type and Amount. Journal of the American Dietetic Association, 108(4), S34–S39. doi:10.1016/j.jada.2008.01.024.

    Article  CAS  Google Scholar 

  • Wisker, E., Daniel, M., Rave, G., & Feldheim, W. (2000). Short-chain fatty acids produced in Vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets. British Journal of Nutrition, 84, 31–37.

    CAS  Google Scholar 

  • Yamazaki, W. T. & Kissell, L. T. (1978). Cake flour and baking research: A review. Cereal Foods World, 23, 114–116, 118–119.

    Google Scholar 

  • Zambrano, F., Despinoy, P., Ormenese, R. C. S. C., & Faria, E. V. (2004). The use of guar and xanthan gums in the production of light low fat cakes. International Journal of Food Science & Technology, 39(9), 959–966. doi:10.1111/j.1365-2621.2004.00864.x.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Financial support for author D. Lebesi through a scholarship granted by the Research Committee of the National Technical University of Athens (NTUA) is gratefully acknowledged.

Author information

Authors and Affiliations

  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Athens, Greece

    Dimitra M. Lebesi & Constantina Tzia

  2. Polytechnioupoli Zografou, 5 Iroon Polytechniou str., 15780, Athens, Greece

    Constantina Tzia

Authors
  1. Dimitra M. Lebesi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Constantina Tzia
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Constantina Tzia.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lebesi, D.M., Tzia, C. Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food Bioprocess Technol 4, 710–722 (2011). https://doi.org/10.1007/s11947-009-0181-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-009-0181-3

Keywords

Search

Navigation