Development of Low-sugar Pumpkin Buckwheat Cake
Author(s): He Sen, Li Jiu-yi, Zhao Rong-hua, Yu Jie, Gu Wen, Cao Guan-hua, School of Traditional Chinese Medicine, Yunnan University of Traditional Chinese Medicine
Pages: 84-87
Year: 2016 Issue: 9
Journal: The Food Industry
Keyword: low-sugar cake; pumpkin powder; buckwheat powder; xylitol;
Abstract: The main purpose was to developing a kind of low-sugar and nutrition cake,which was suitable for people with diabetes,hyperglycemia or hyperlipidemia.Low-sugar pumpkin buckwheat cake was developed through the methods of single-factor tests,orthogonal experiments and variance analysis.The optimum formula was clear.The additive volumes of flour,fresh eggs,cake oil,xylitol,aspartame,pumpkin powder and buckwheat powder and xanthan gum were 100 g,15 g,5 g,30 g,0.8 g,10 g and 0.075 g,respectively.And the ratio of pumpkin powder to buckwheat powder was 3︰1.The protocol of baking technology was following.First,oven was preheated to 180 ℃.Then,keep baking for 10 min,and turn of oven-bottom heating unit.At last,turning on the oven-top heating unit and baking at 200 ℃ till the color of cake was gold.The cake with low-sugar,high nutrition,tasty flavor and delicacy taste was suitable for special customers and commons,which was developed according to the formula and production process.
Pages: 84-87
Year: 2016 Issue: 9
Journal: The Food Industry
Keyword: low-sugar cake; pumpkin powder; buckwheat powder; xylitol;
Abstract: The main purpose was to developing a kind of low-sugar and nutrition cake,which was suitable for people with diabetes,hyperglycemia or hyperlipidemia.Low-sugar pumpkin buckwheat cake was developed through the methods of single-factor tests,orthogonal experiments and variance analysis.The optimum formula was clear.The additive volumes of flour,fresh eggs,cake oil,xylitol,aspartame,pumpkin powder and buckwheat powder and xanthan gum were 100 g,15 g,5 g,30 g,0.8 g,10 g and 0.075 g,respectively.And the ratio of pumpkin powder to buckwheat powder was 3︰1.The protocol of baking technology was following.First,oven was preheated to 180 ℃.Then,keep baking for 10 min,and turn of oven-bottom heating unit.At last,turning on the oven-top heating unit and baking at 200 ℃ till the color of cake was gold.The cake with low-sugar,high nutrition,tasty flavor and delicacy taste was suitable for special customers and commons,which was developed according to the formula and production process.
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