Effect of Lepidium perfoliatum seed gum as a fat replacer on the rheological properties of chiffon cake batter

Effect of reducing fat (25,50,75% of fat weight ) and substituting L. perfoliatum gum (0.1,0.2,0.3% of flour weight), extracted from Qodome shahri seeds, as a carbohydrate-based fat replacer on rheological properties of cake batter were investigated. Power law was a suitable model to explain cake batter flow behavior. All batters showed non-newtonian, shear thinning (n<1) and time-dependent behavior. Unexpectedly, the relation between fat reduction and viscosity of batter was not linear and batter containing 100% and 75% fat had the lowest and the highest viscosity, respectively.

Keywords:

Chiffon cake batter , Lepidium perfoliatum seed gum , Low fat , Rheological properties