Effect of Konjac Flour Incorporated With Soy Protein Isolate on Quality Characteristics of Reduced-Fat Chiffon Cakes

Q: How were the reduced-fat chiffon cakes formulated in this study?

The cakes used a 50% replacement of soybean oil with water, then incorporated konjac flour at 0.5% or 1% and soy protein isolate at 5% or 10%.

Q: What were the main physical and chemical changes caused by konjac flour and SPI?

The addition led to lower specific volume, higher weight loss, and higher water activity, and all reduced-fat formulations were darker than the control.

Q: Which formulation performed best for texture and sensory acceptance?

The cake with 0.5% konjac flour and 10% SPI was rated as tender as the control, while overall sensory trends indicated darker, juicy, sweet, and flavor-enhanced characteristics.

Aug 25, 2026

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Reduced-fat chiffon cakes were produced by replacing 50% of vegetable oil with water and incorporating konjac flour (0.5% or 1%) together with soy protein isolate (5% or 10%) to evaluate physical, chemical, sensory, and microstructural outcomes. Compared with the control, formulations showed significantly lower specific volume but increased weight loss and water activity; color also shifted toward darker products. Konjac flour plus SPI reduced hardness, cohesiveness, and springiness. Sensory evaluation indicated improved tenderness for 0.5% konjac flour with 10% SPI, alongside reduced fat and caloric value and increased protein per 100 g.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages7

Reading Time18 min

AccessFree to download

Introduction

Materials and Methods

Materials

Cake preparation

Physical, chemical and sensory evaluation

Microstructure analysis

Results and discussion

Physical properties

Chemical properties

Sensory properties

Microstructure

African Journal of Biotechnology Vol. 9(28), pp. 4386-4391, 12 July, 2010 Available online at [http://www.academicjournals.org/AJB](http://www.academicjournals.org/AJB) [DOI: 10.5897/AJB10.1671](DOI: 10.5897/AJB10.1671) ISSN 1684–5315 © 2010 Academic Journals Full Length Research Paper Effect of konjac flour incorporated with soy protein isolate on quality characteristics of reduced-fat chiffon cakes Adisak Akesowan Department of Food Science and Technology, School of Science, University of the Thai Chamber of Commerce*, Bangkok, Thailand. E-mail: adisak_[ake@utcc.ac.th](ake@utcc.ac.th). Tel: 662-697-6521. Fax: 662-277-7007. Accepted 29 April, 2010 Effect of konjac flour (0.5 and 1%) incorporated with soy protein isolate (SPI) (5 and 10%) against wheat flour on physical, chemical and sensory properties of reduced-fat chiffon cakes prepared with 50% vegetable oil replacement with water were investigated. The addition of konjac flour and SPI produced reduced-fat cakes with significantly lower (p < 0.05) in specific volume, but higher (p < 0.05) in weight loss and water activity. All reduced-fat formulations were significantly darker (p < 0.05) than the control. The high concentration of SPI produced the cakes with higher L*(lightness) but lower a*(red) and b*(yellow). The addition of konjac flour incorporated with SPI significantly decreased (p < 0.05) hardness, cohesiveness and springiness of reduced-fat cakes. Sensory results indicated that the cakes with konjac flour and SPI tended to be darker, juicy, sweet and flavour, but less hard than the control; nevertheless, the cake with 0.5% konjac flour and 10% SPI was rated as tender as the control. Also, the reduction of fat and total caloric value of this cake were about 37.9 and 14.6%, respectively, whereas the increment of protein was 24.5% in relation to 100 g of the control cake. Key words: Chiffon cake, bakery products, konjac flour, soy protein isolate. INTRODUCTION Health food products have been extensively manufactured with reduced or no added fat, sugar and salt in combination with the addition of functional ingredients. These products may be used to prevent or decrease the risk of coronary disease, obesity, some cancers and other chronic diseases, as well as to provide healthpromoting substances and nutrients (Newsome, 1993) . Gums or hydrocolloids have been used as fat replacement in many foods based on their ability to provide viscosity and body and in some cases form gels, which control rheological characteristics of aqueous and emulsion systems, reduce or control crystallization and inhibit syneresis (Lucca and Tepper, 1994) . Also, in contrast to starches and proteins, gums have high fibre composed of content, which help to relieve constipation (Ward, 1997) . Konjac flour, an non-ionic polysaccharide which of Abbreviations: SPI, Soy protein isolate; SEM, scanning electron microscopy. mannose and glucose (3: 2) units with β-(1, 4)–linkages has been carried out to retain sensory and textural attributes through fat reduction by replacing fat with konjac gel in some bakery products (Thomas, 1997) such as reduced-fat butter cakes made with konjac gel and less sugar by using sorbitol and polydextrose (Akesowan, 2003) and reduced-fat, less sugar chiffon cakes prepared with konjac flour and erythritol-sucralose (Akesowan, 2009) . Soy protein isolate (SPI) has considerable potential for use as protein supplement in a variety of foods, because of its high protein content (≥ 90% protein) and a good balance of amino acid patterns (Conforti and Davis, 2006) . It is highly recommended for solving protein-malnutrition in developing countries, as an inexpensive high protein resource. Besides its functional properties such as emulsification and foaming capacity, SPI is also naturally composed of phytochemicals such as isoflavones, which have been shown to possess natural antioxidant activity to combat oxidative degradation that could lead to disease

FAQs

How were the reduced-fat chiffon cakes formulated in this study?

The cakes used a 50% replacement of soybean oil with water, then incorporated konjac flour at 0.5% or 1% and soy protein isolate at 5% or 10%.

What were the main physical and chemical changes caused by konjac flour and SPI?

The addition led to lower specific volume, higher weight loss, and higher water activity, and all reduced-fat formulations were darker than the control.

Which formulation performed best for texture and sensory acceptance?

The cake with 0.5% konjac flour and 10% SPI was rated as tender as the control, while overall sensory trends indicated darker, juicy, sweet, and flavor-enhanced characteristics.

Aug 25, 2026

Upload by Nguyễn Văn Học