39C-4

P. M. KIMBIRAUSKAS, Department of Family & Consumer Sciences, University of Wyoming, 1751 Noble Road, Williamston, MI 48895, R. M. Schantz, Department of Family & Consumer Sciences, UW, and D. E. Legg, Department of Renewable Resources, UW.

The shortening content of cakes has been significantly reduced by the use of maltodextrin. Flavored cakes or additional ingredients are often used to mask defects when maltodextrin is used to reduce shortening. This experiment was designed to determine the effects of various levels of shortening substitution with maltodextrin in cakes without intentionally masking defects.

To determine the effects maltodextrin imparts on cake qualities when used to reduce shortening.

Maltodextrin M100® was used to replace 0, 50, and 100% of the shortening in a yellow layer cake recipe. Objective measurements were taken on batters and cakes. Seven volunteer panelists were trained to evaluate color, tenderness, aftertaste, moistness, flavor, stickiness, and acceptability. An internal check was used to track panelists' performances throughout the experiment.

The use of maltodextrin to reduce shortening in yellow layer cakes had the following significant (P< 0.05) effects:

Objective measurements: The 100% shortening batter had lower specific gravity and higher viscosity than the other batters. There were no differences in batter pHs or cake volume indicies among all samples. Subjective measurements: 1) As less shortening and more maltodextrin was used, cakes became lighter in color and less sticky; 2) The 100% shortening cake was more tender than the others. There were no differences in tenderness between the 0% and 50% shortening cakes; 3) The 0% shortening cake was more moist than the other cakes. There were no differences in moistness between the 50% and 100% shortening cakes; 4) The 0% shortening cake was less sweet than the others; 5) There were no differences in aftertaste or acceptability among all cakes. In conclusion, a complete replacement of shortening with maltodextrin affected browning, moistness, flavor, tenderness, and stickiness. Acceptability was not affected.

This study has significant implications for future utilization of Maltodextrin M100® in shortening reduced cakes.