摘要：The intensive development in food technology and increasing diet food consumption directed food manufacturers to meet the continually rising demand. The low-calorie baked goods such as cakes have an important place in diet food; therefore, as a fat reducing ingredient, the possibility of exopolysaccharide utilization was investigated. Standard cake formula first was optimized by using Response Surface Methodology (RSM), later reduced fat cakes were produced with shortening levels of 25-100% and exopolysaccharide (EPS) solution at the levels of 9.25-37%. The densities of experimental cake batters ranged between 0.82 to 1.23 g/ml and cake volumes were changed between 202 and 242 cm3. The linear and quadratic effect of shortening and interaction of shortening and EPS were significant. Hardness, cohesiveness, resilience values of the produced cakes was influenced by linear and quadratic effects of shortening and storage period, shortening and time interaction and shortening and EPS interaction. Taken into consideration all evaluated cake attributes, desirability value increased with higher fat and EPS level. Reducing shortening up to 30% and increasing EPS solution level up to 30% yielded similar cake attributes to the full fat standard cake. Desirability values of those cakes were between 0.8-1.0.
