The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

SERIN, Seher; SAYAR, Sedat

doi:10.1590/1678-457X.05516

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Research Paper • Food Sci. Technol (Campinas) 37 (1) • Jan-Mar 2017 • https://doi.org/10.1590/1678-457X.05516 copy

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40%) studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

Keywords:
dough stickiness; fat replacer; pogaca; sensory analysis

Ingredients	Rate of fat reduction, %
Ingredients	0 (Control)	20	30	40
Flour (g)	100	100	100	100
Shortening (g)	50	40	35	30
Sugar (g)	6	6	6	6
Salt (g)	2	2	2	2
Yeast (g)	10	10	10	10
Egg white (g)	13.2	13.2	13.2	13.2
Water (ml)	2	6² 2 Amount of water increased for obtaining a processable dough.	6²	6²
Yogurt (g)	17.5	17.5	17.5	17.5
Fat replacer (g)¹ 1 Three different amount of fat replacer were examined for each fat reduced pogaca formulation.	0	5, 10 or 15	5, 10 or 15	5, 10 or 15

Rate of Fat Reduction, (%)	Amount of Fat Replacer, (g/100g flour)	Stickiness (g)
Rate of Fat Reduction, (%)	Amount of Fat Replacer, (g/100g flour)	Inulin	Maltodextrin	Polydextrose
0 (control)	0	27.22 ± 1.4^e	27.21 ± 1.5^f	27.21 ± 1.5^d,e
20	5	28.33 ± 2.0^d,e	27.28 ± 1.6^f	28.20 ± 2.7^d
	10	30.21 ± 1.5^c,d	33.20 ± 2.2^a	31.96 ± 2.2^c
	15	41.01 ± 2.7^a	32.66 ± 1.2^a,b	37.15 ± 1.7^a
30	5	26.93 ± 1.3^e	28.94 ± 1.7^d,e,f	25.60 ± 1.9^d,e
	10	32.02 ± 2.8^c	29.91 ± 1.9^c,d	30.36 ± 1.2^c
	15	35.26 ± 3.4^b	32.70 ± 1.2^a,b	35.36 ± 1.6^b
40	5	28.71 ± 4.5^d,e	27.67 ± 1.6^e,f	27.21 ± 2.4^d,e
	10	34.30 ± 0.9^b	32.66 ± 1.8^a,b	28.56 ± 1.8^d
	15	36.66 ± 1.6^b	31.23 ± 2.2^b,c	33.95 ± 1.4^b

Rate of Fat Reduction, (%)	Amount of Fat Replacer (g/100g flour)	Extensibility (mm)			Resistance of Extension(g)
Rate of Fat Reduction, (%)	Amount of Fat Replacer (g/100g flour)	Inülin	Maltodextrin	Polydextrose	Inülin	Maltodextrin	Polydextrose
0 (control)	0	10.5 ± 1.3^d	10.5 ± 1.3^f	10.5 ± 1.3^c	16.6 ± 2.9^d	16.6 ± 2.9^f	16.6 ± 2.9^e
20	5	13.6 ± 1.0^c	14.6 ± 1.1^c,d,e	15.9 ± 1.2^a	26.8 ± 1.2^b	22.1 ± 1.6^d,e	28.7 ± 1.7^c
	10	11.4 ± 1.8^d	13.3 ± 1.6^e	11.3 ± 0.9^c	15.3 ± 1.6^d	13.6 ± 1.5^g	13.5 ± 0.8^f
	15	nd² 2 This formulations were eliminated since they were non-processable due to high stickiness.	11.4 ± 1.7^f	nd	nd	12.6 ± 1.4^g	nd
30	5	15.3 ± 2.6^b	16.2 ± 1.8^a,b	16.2 ± 1.6^a	23.0 ± 4.9^b,c	24.8 ± 2.2^c	36.7 ± 5.2^b
	10	15.8 ± 1.2^a,b	14.4 ± 1.3^d,e	14.0 ± 1.8^b	22.9 ± 3.6^c	19.9 ± 1.7^e	21.4 ± 1.5^d
	15	nd	14.3 ± 1.2^d,e	nd	nd	22.3 ± 1.2^d,e	nd
40	5	16.9 ± 1.8^a	15.2 ± 2.1^b,c,d	15.6 ± 1.6^a	43.5 ± 7.67^a	33.6 ± 5.0^a	48.0 ± 2.8^a
	10	15.9 ± 2.2^a,b	15.9 ± 2.5^a,b,c	15.8 ± 2.2^a	19.5 ± 2.5^b,c	29.3 ± 4.4^b	19.5 ± 2.5^d
	15	nd	16.7 ± 1.3^a	nd	nd	23.6 ± 3.2^c,d	nd

Fat replacer	Rate of Reduced Fat (%)	Amount of Fat Replacer (g/100 g flour)	Appearance	Internal cross-sectional view	Softness	Stickiness	Flavor	Overall Acceptability
Fat replacer	Control	0	3.8 ± 0.4^a,b,c,d	3.6 ± 0.4^a,b,c,d	3.6 ± 0.3^a	4.3 ± 0.5^a,b,c	3.7 ± 0.4^a,b	3.4 ± 0.4^a,b,c,d
Inulin	20	5	3.6 ± 0.7^a,b,c,d	3.4 ± 0.8^a,b,c,d,e	3.2 ± 0.9^a,b,c,d	2.8 ± 1.2^a,b,c,d,e	3.3 ± 1.3^a,b,c	3.2 ± 0.7^{a,b,c,d,e,f,g}
	20	10	3.2 ± 1.0^a,b,c,d,e	2.6 ± 0.7^d,e,f	2.9 ± 0.9^a,b,c,d,e	2.7 ± 0.8^,b,c,d,e	3.4 ± 0.8^a,b,c	3.0 ± 0.6^{a,b,c,d,e,f,g}
	30	5	3.5 ± 0.8^a,b,c,d,e	3.0 ± 0.8^c,d,e,f	2.3 ± 0.8^d,e,f	3.1 ± 0.8^a,b,c,d,	3.2 ± 1.1^a,b,c	3.0 ± 0.7^{a,b,c,d,e,f,g}
	30	10	3.5 ± 1.0^a,b,c,d,e	2.4 ± 1.0^e,f	2.1 ± 0.8^e,f	2.6 ± 0.9^b,c,d,e	3.3 ± 1.2^a,b,c	2.8 ± 1.2^b,c,d,e,f,g
	40	5	2.7 ± 0.9^c,d,e	2.4 ± 1.2^e	1.6 ± 1.3^f,g	2.0 ± 1.4^d,e,f	2.6 ± 1.3^b,c,d	2.1 ± 1.1^g,^h
	40	10	1.5 ± 0.8^f	1.1 ± 0.7^g	1.0 ± 0.4^g	1.3 ± 0.9^f	1.8 ± 0.9^d	1.3 ± 0.8^h
Maltodextrin	20	5	4.3 ± 0.5^a	4.2 ± 0.7^a	3.6 ± 1.2^a	3.9 ± 1.1^a	4.1 ± 1.3^a	4.0 ± 1.3 ^a
		10	3.8 ± 0.5^a,b,c	3.6 ± 0.8^a,b,c	3.7 ± 0.5^a	2.5 ± 1.2^b,c,d,e	3.5 ± 0.5^a,b	3.3 ± 0.9^a,b,c,d,e,f
		15	3.2 ± 1.2^a,b,c,d,e	3.1 ± 0.9^b,c,d,e	2.5 ± 1.0^b,c,d,e	1.9 ± 1.1^d,e,f	2.9 ± 0.7^b,c	2.8 ± 0.9^b,c,d,e,f,g
	30	5	4.2 ± 0.9^a,b	4.1 ± 0.6^a,b	3.2 ± 1.0^a,b,c,d	3.6 ± 1.2^a,b	3.7 ± 0.8^a,b	3.8 ± 0.7^a,b,c
		10	3.2 ± 0.6^a,b,c,d,e	3.4 ± 0.7^a,b,c,d,e	3.2 ± 0.6^a,b,c,d	2.4 ± 0.8^b,c,d,e,f	2.7 ± 0.7^b,c,d	2.7 ± 0.4^c,d,e,f,g
		15	3.0 ± 1.2^b,c,d,e	3.3 ± 0.8^a,b,c,d,e	2.9 ± 0.8^a,b,c,d,e	2.3 ± 0.8^c,d,e,f	3.0 ± 1.1^a,b,c	2.8 ± 1.2^b,c,d,e,f,g
	40	5	2.7 ± 1.1^c,d,e	3.7 ± 0.9^a,b,c	3.2 ± 0.6^a,b,c,d	1.9 ± 0.6^e,f	2.3 ± 0.8^c,d	2.6 ± 1.0^d,e,f,g
		10	2.7 ± 1.2^c,d,e	2.7 ± 0.9^c,d,e,f	2.8 ± 0.7^a,b,c,d,e	2.2 ± 1.0^c,d,e,f	2.6 ± 0.4^b,c,d	2.5 ± 0.8^e,f,g
		15	2.3 ± 1.3^e,f	2.0 ± 1.1^e,f	2.5 ± 0.9^b,c,d,e	2.0 ± 1.1^d,e,f	2.7 ± 1.0^b,c,d	2.2 ± 0.8^f,g,h
Polydextrose	20	5	4.0 ± 0.5^a,b	4.1 ± 0.5^a,b	3.6 ± 0.5^a	2.8 ± 1.2^a,b,c,d,e	3.8 ± 0.9^a,b	3.8 ± 0.9^a,b
	20	10	3.2 ± 1.2^a,b,c,d,e	3.5 ± 0.8^a,b,c,d	3.5 ± 0.7^a,b	3.3 ± 0.8^a,b,c	3.7 ± 1.0^a,b	3.6 ± 0.9^a,b,c,d,e
	30	5	3.1 ± 1.6^a,b,c,d,e	3.2 ± 1.4^a,b,c,d,e	2.9 ± 0.5^a,b,c,d,e	2.7 ± 0.8^b,c,d,e	3.6 ± 1.1^a,b	3.5 ± 1.0^a,b,c,d,e
	30	10	3.2 ± 1.6^a,b,c,d,e	2.8 ± 1.3^c,d,e,f	2.5 ± 1.2^c,d,e,f	3.0 ± 1.1^a,b,c,d,e	3.3 ± 1.4^a,b,c	3.2 ± 1.4^a,b,c,d,e,f
	40	5	3.4 ± 1.0^a,b,c,d,e	3.6 ± 0.9^a,b,c	3.3 ± 0.5^a,b,c	3.4 ± 1.0^a,b,c	3.5 ± 0.8^a,b	3.5 ± 0.9^a,b,c,d,e
	40	10	2.5 ± 1.4^d,e	2.6 ± 0.7^d,e,f	2.6 ± 0.7^b,c,d,e	3.0 ± 0.9^a,b,c,d,e	2.9 ± 0.5^b,c	2.7 ± 0.9^b,c,d,e,f,g

Fat replacer	Rate of fat reduction (%)	Amount of fat replacer used (g/100g flour)	Firmness (g)
	0 (Control)	0	613.96 ± 81.0^f
Inulin	20	5	598.94 ± 85.6^f
Inulin	20	10	1303.5 ± 174.6^a
Maltodextrin	20	5	639.22 ± 77.3^f
	20	10	664.27 ± 123.1^e,f
	30	5	624.77 ± 56.2^f
		10	697.60 ± 98.0^e,f
		15	884.44 ± 140.6^b,c
Polydextrose	20	5	792.61 ± 110.4^c,d
	20	10	881.97 ± 204.0^b,c
	30	5	750.39 ± 84.8^d,e
	40	5	943.42 ± 121.0^b

Type of Fat Replacer	Rate of Fat Reduction (%)	Amount of Fat Replacer (g/100g)	Crumb			Crust
Type of Fat Replacer	Rate of Fat Reduction (%)	Amount of Fat Replacer (g/100g)	L*	a*	b*	L*	a*	b*
	Control	0	78.12 ± 2.9^d,e	6.54 ± 1.9^c,d	31.17 ± 1.4^a,b	41.28 ± 4.9^g,h	27.17 ± 3.8^b,c	19.35 ± 5.8^d
Inulin	20	5	76.13 ± 2.2^e	7.33 ± 0.8^b,c	31.26 ± 1.3^a,b	47.19 ± 6.7^e,f,g	28.62 ± 3.8^b,c	28.42 ± 7.7^b,c
Inulin	20	10	82.00 ± 0.4^b,c	4.71 ± 0.4^d,e	32.30 ± 0.5^b	52.25 ± 1.4^d,e	39.56 ± 1.2^a	30.41 ± 2.4^b,c
Maltodextrin	20	5	79.92 ± 1.6^c,d	7.14 ± 0.9^b,c	31.27 ± 1.5^a,b	39.64 ± 3.9^h	28.42 ± 2.9^b,c	19.39 ± 5.0^d
	20	10	81.61 ± 1.3^b,c	3.57 ± 1.1^e,f	32.60 ± 2.8^b	59.60 ± 7.8^b,c	30.76 ± 5.8^b	42.57 ± 8.0^a
	30	5	80.80 ± 1.9^c,d	4.16 ± 1.2^e	29.43 ± 1.5^a	46.75 ± 7.4^e,f,g	29.57 ± 5.1^b,c	25.79 ± 8.9^c
		10	80.62 ± 2.2^c,d	5.58 ± 2.7^c,d,e	29.64 ± 0.9^a	62.97 ± 5.0^b	30.20 ± 6.0^b	43.95 ± 3.3^a
		15	83.81 ± 2.52^b	1.67 ± 2.2^f	31.80 ± 0.8^b	71.64 ± 2.5^a	19.35 ± 4.6^d	48.42 ± 1.6^a
Polydextrose	20	5	75.65 ± 2.9^e	11.39 ± 1.5^a	30.55 ± 1.9^a,b	38.17 ± 6.2^h	24.71 ± 3.5^c	16.56 ± 7.0^d
	20	10	76.44 ± 3.4^e	8.75 ± 2.3^b	31.26 ± 2.4^a,b	54.70 ± 6.3^c,d	29.64 ± 1.9^b	34.39 ± 6.3^b
	30	5	81.01 ± 2.4^b,c,d	3.90 ± 1.8^e	31.04 ± 0.8^a,b	48.41 ± 4.9^e,f,g	29.04 ± 2.7^b,c	29.70 ± 4.2^b,c
	40	5	80.76 ± 1.9^c,d	3.79 ± 1.2^e	31.17 ± 1.2^a,b	45.87 ± 4.5^f,g	27.60 ± 1.7^b,c	26.34 ± 5.0^c

Fat replacer	Rate of fat reduction (%)	Amount of fat replacer used (g/100g flour)	Moisture (%)	Volume (dm3)
	0 (Control)	0	23.23 ± 0.5^c,d	156.67 ± 9.5^a
Inulin	20	5	24.07 ± 0.8^a,b,c	146.00 ± 11.9^a,b,c
Inulin	20	10	21.35 ± 1.0^e	116.17 ± 7.6^d
Maltodextrin	20	5	23.07 ± 0.2^d	139.00 ± 11.6^b,c
	20	10	24.00 ± 0.8^a,b,c,d	113.67 ± 14.4^d
	30	5	24.85 ± 0.8^a	153.30 ± 16.4^a,b
		10	24.16 ± 0.7^a,b,c	136.83 ± 12.4^c
		15	24.09 ± 0.4^a,b,c	120.00 ± 5.8^d
Polydextrose	20	5	23.65 ± 0.7^d	155.67 ± 8.3^a
	20	10	23.11 ± 1.0^d	114.17 ± 20.1^d
	30	5	23.91 ± 0.4^a,b,c,d	134.49 ± 9.1^c
	40	5	24.27 ± 0.6^a,b,c	148.83 ± 12.2^a,b,c

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[1] *Corresponding author: ssayar@mersin.edu.tr