食品加工与技术杂志

抽象的

Studies on Preparation of Low Calorie Cake using Pearl Millet (Bajra)Maltodextrin

Syed H. M, Jadhav B. A and Salve R.V

An experiment was conducted to develop low calorie food stuff like cake using carbohydrate-based fat replacers. Attempts have made to replace fat in cake by incorporation of pearl millet maltodextrin prepared by acid hydrolysis of pearl millet starch at the rate of 20, 30 and 40 %. It is recommended to adopt maltodextrin as fat replacer in cake formulation upto the extent of 30 % as it gives best results on the basis of organoleptic evaluation as compare to experimental control.