Effect of sorghum β-Glucan as Fat Replacer in Low Fat Gluten-Free Cup Cake Production

Demanding for low-fat products was increased because of the importance of the health for the population. But the production of low-fat gluten-free food is not considered. Therefore, in this study, sorghum β-glucan as a dietary fiber in levels of 0.25, 0.5, 0.75 and 1.0% respectively used as an alternative to 25, 50, 75 and 100% of the fat in the formulation of gluten-free rice cake. The results showed that by increasing the levels of β-glucan in the formulation, the moisture content and a* value were increased. However the highest amount of L* value was observed in sample containing 0.5 β-glucan. Also the sample containing 0.25 and 0.5% of β-glucan had the lower firmness than the other samples in 2 hours after baking. On the other hand the results of the firmness in one week after baking showed the texture of samples containing 0.25, 0.5 and 0.75% β-glucan was softer than the control. In addition, the results showed that the samples containing 0.25 and 0.50% β-glucan (especially samples containing 0.5% of dietary fiber), had the highest porosity and specific volume. Finally, the panelists samples containing 0.5% β-glucan (an example in which the 50% fat was replaced) were introduced as the best example in terms of sensory properties to supply the market.