Replacement of shortening in yellow layer cakes by corn dextrins

Shortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixt ures (MD+AD and MD+OAD). The physical and sensory characteristics of the sh ortening-free cakes were investigated. The specific gravity and viscosity o f the cake batter, and the volume index of thr: baked cake were significant ly reduced by MD, whereas the cake with added AD or OSAD showed a higher vo lume index than the control cake: containing the shortening. An equivalent mixture of MD and AD, or MD and OSAD, however, produced cakes with a volume index and color defined as DeltaE(+)(ab) that was similar to the control c ake. Sensory evaluation revealed that the cakes containing AD or OSAD had s ignificantly higher firmness than the control, but the cakes containing a m ixture of MD and AD had firmness, springiness, and overall flavor scores si milar to that of the control cake. According to instrumental texture profil e analysis (TPA), MD addition, either alone or mixed with AD or OSAD, reduc ed firmness, whereas AD addition made the cake significantly firmer. When t he shortening-free cakes were stored for eight days at 4 degreesC, TPA reve aled greater changes in cake firmness and adhesiveness for MD alone. Cakes made from mixtures of dextrins (MD+AD and MD+OSAD) showed textural change w ith storage similar to that of the control cake, although the MD+AD cake re mained softer than the control.