Studies on Preparation of Low Calorie Cake using Pearl Millet (Bajra)Maltodextrin
- *Corresponding Author:
- Dr. Salve R.V
Dept. of Food Science and Technology
MGM, College of Food Technology
Aurangabad (MS), India
E-mail: [email protected]
Received Date: September 18, 2011; Accepted Date: October 31, 2011; Published Date: November 02, 2011
Citation: Syed HM, Jadhav BA, Salve RV(2011) Studies on Preparation of Low Calorie Cake using Pearl Millet (Bajra) Maltodextrin. J Food Process Technol 2:125. doi: 10.4172/2157-7110.1000125
Copyright: © 2011 Syed HM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.