Production of low-calorie cake by partial replacement of flaxseed mucilage and flaxseed flour and investigation of its physicochemical, textural and sensory characteristics

Abstract

Abstract Cake is one of the most important baking products, which is widely produced due to its ease of storage and consumption. However, considering the high calorific value of grain products, the aim of this research was to produce low-calorie cake, so the mixture design, in D-optimal format was used to investigate the effect of replacing flaxseed mucilage with animal butter and flaxseed flour with cake flour on the physicochemical, textural and sensory properties of the cake were evaluated. The results of the rheological properties of two types of flax mucilage prepared from 1 to 15 and 1 to 20 ratios of flax seeds to water and butter showed Newtonian behavior in flax mucilage and pseudoplastic behavior in butter. According to the results of the frequency scanning test, with an increase in frequency at constant strain of 1%, the loss modulus (Gʹ) of all samples increased. Storage modulus (G) increased in the flax mucilage sample (1:15) and was almost constant in flax mucilage (1:20) and butter. The results showed that the moisture content and water activity of the samples increased with the increase in the substitution of mucilage and flax seed flour. Also, with the increase of flax mucilage replacement, the antioxidant capacity, tissue cohesion and resilience increased and the specific volume, elasticity and hardness of the shell decreased (P < 0.05). Flax seed mucilage had a significant effect on reducing the height and increasing the stiffness of the samples. The overall acceptance score decreased with the replacement of mucilage and flaxseed flour, but all samples had an acceptable overall acceptance score (p < 0.05). According to the numerical optimization results, the cake formulation with 60% flaxseed mucilage + 28% flaxseed flour was identified as the optimal sample with textural, sensory and high nutritional value.