Effect of a Konjac Flour / Soy Protein Isolate Mixture on Reduced-fat, Added Water Chiffon Cakes

Chiffon cakes prepared with a mixture of wheat flour / konjac flour / soy protein isolate (SPI) (89.5 : 0.5 : 10 ) together with replacement of 50-70% soybean oil with water were investigated for their physicochemical and sensory properties. Moisture and protein content in reduced-fat chiffon cakes were significantly higher (p < 0.05) than the control chiffon cake. Specific volume decreased (p < 0.05) with increased oil replacement, but water activity increased in reduced-fat cakes. Lighter crumb cake was found in reduced-fat cakes with up to 60% oil replacement. When replacement of soybean oil increased, there was a decrease in hardness, cohesiveness and chewiness of chiffon cakes. Results from sensory evaluation also showed significant differences (p < 0.05) in all attributes, except for sweetness, in any cake. Total caloric value reduction in reduced-fat cakes was between 14.6 and 26.5% in relation to 100 g of the control cake.