摘要
针对传统蛋糕高糖、高能量的缺点,以大豆豆渣粉和甜菊糖代替部分低筋面粉和蔗糖进行蛋糕加工,制作成高纤维低糖蛋糕,并对其营养进行分析及感官评价。结果表明:与普通蛋糕相比,添加大豆豆渣粉和甜菊糖的高纤维低糖蛋糕的蛋白质和粗纤维含量随大豆豆渣添加量的增加而提高,总糖含量随甜菊糖添加量的增加而降低,当大豆豆渣添加量为10%,甜菊糖添加量为0.10%时,高纤维低糖蛋糕的风味口感最好,营养较丰富。
Owing to the disadvantages of traditional cake with high sugar and calorie,an investigation on preparation of a high-fiber and low-sugar cake was studied using soybean residue powders and stevioside instead of low gluten flour and sucrose,respectively.Meanwhile,the nutritional component and sensory evaluation of the high-fiber and low-sugar cake were analyzed.The results indicated that the protein and crude fiber contents increased with the increasing of soybean residue powder content,and the total sugar content reduced with the increase of stevioside content.The cake containing 10% soybean residue powders and 0.10% stevioside showed the best sensory quality and nutrient value.
出处
《现代食品科技》
EI
CAS
2010年第10期1124-1126,共3页
Modern Food Science and Technology
关键词
高纤维
低糖蛋糕
营养评价
感官评价
high fiber and low sugar cake
nutritional evaluation
sensory evaluation
