Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin

XU, Xinyu; ZHANG, Huimin; LI, Lin; SUN, Lilan; JIA, Bin; YANG, Hujun; ZUO, Feng

doi:10.1590/fst.92121

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.92121 copy

Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied to the processing technology of moon-cake skin. The physical, chemical, and sensory properties of fat substitutes and prepared moon-cake skins were studied by selecting texture properties, rheological properties, water distribution, and water-holding capacity. Results showed that the gel hardness of glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic gel was 6.23 ± 0.10 N, the elasticity was 3.97 ± 0.03 mm, the adhesive viscosity was 4.87 ± 0.20 N, the chewiness was 16.87 ± 0.51 mj, the water-holding capacity was 98.33%, and the gel obtained from sucrose (SG) as gelation agent had no significant difference (P > 0.05). The consistency coefficient and thixotropic circle area of G-SG was larger than that of SG. Through dynamic viscoelastic scanning, we found that the tanδ of G-SG was smaller, and it had stronger hydrophobic interaction and stronger fluid properties after high-speed shear. It also more easily maintained a flow state similar to oil. G-SG was further applied to the processing technology of low-fat moon-cake skin. The color of the prepared low-fat moon-cake skin darkened, the water-holding capacity was enhanced, the fat content decreased from 22.21% ± 0.54% to 14.07% ± 0.57%, the oil droplets enlarged, and flocculation strengthened. Results of texture-characteristic and sensory-score analyses showed no significant difference (P > 0.05) from the control group when the oil substitution amount was 40%. At this time, the total sensory score was 41.71 ± 2.02.

Keywords:
high-methoxyl pectin of citrus; gel; fat substitute; moon-cake skin; sensory evaluation

Ingredient list	Addition amount / g
Ingredient list	C	T₁	T₂	T₃	T₄
Low-gluten flour	100	100	100	100	100
Oil	30	24	21	18	15
Golden syrup	20	20	20	20	20
Jianshui	4	4	4	4	4
Egg liquid	10	10	10	10	10
Fat substitutes	0	6	9	12	15

Gel	9:21	12:18	15:15	18:12	21:9	24:6	27:3
S-SG	-	-	-	-	-	-	+
G-SG	-	+	+	+	+	+	+
M-SG	-	-	+	+	+	+	+

Gel	Concentration ratio	Hardness /N	Elastic /mm	Stickiness /N	Chewiness /mj
SG	-	6.54 ± 0.22^b	3.88 ± 0.02^d	5.14 ± 0.11^bc	17.63 ± 0.51^bc
S-SG	1:9	2.43 ± 0.28^e	3.22 ± 0.05^gh	1.58 ± 0.10^ef	5.10 ± 0.34^f
G-SG	6:4	4.41 ± 0.44^c	3.76 ± 0.01^e	3.31 ± 0.29^d	10.81 ± 0.96^d
	5:5	4.49 ± 0.50^c	3.84 ± 0.03^de	3.40 ± 0.40^d	10.68 ± 1.36^d
	4:6	6.23 ± 0.10^b	3.97 ± 0.03^d	4.87 ± 0.20^c	16.87 ± 0.51^c
	3:7	6.36 ± 0.55^b	4.05 ± 0.03^c	5.42 ± 0.35^ab	18.04 ± 0.33^abc
	2:8	6.81 ± 0.58^ab	4.16 ± 0.07^b	5.37 ± 0.61^ab	18.41 ± 0.50^ab
	1:9	7.30 ± 0.93^a	4.1 ± 0.02^a	5.74 ± 0.27^a	19.01 ± 1.45^a
M-SG	5:5	1.84 ± 0.09^ef	3.15 ± 0.03^h	0.95 ± 0.13^gh	2.99 ± 0.43^h
	4:6	1.67 ± 0.03^f	3.31 ± 0.05^g	0.88 ± 0.04^h	2.90 ± 0.18^h
	3:7	2.04 ± 0.09^ef	3.18 ± 0.09^h	1.14 ± 0.18^fgh	3.63 ± 0.60^gh
	2:8	2.28 ± 0.28^ef	3.23 ± 0.02^gh	1.42 ± 0.19^fg	4.59 ± 0.62^fg
	1:9	3.14 ± 0.14^d	3.56 ± 0.09^f	1.85 ± 0.15^e	6.94 ± 0.38^e

Gel	Consistency coefficient K (Pa∙sⁿ)		Fluid index n		Coefficient of determination R²		Thixotropic area (Pa∙s^-1)
Gel	Uplink	Downlink	Uplink	Downlink	Uplink	Downlink	Thixotropic area (Pa∙s^-1)
G-SG	181.67 ± 2.15	173.93 ± 2.54	0.17 ± 0.00	0.18 ± 0.00	0.996	0.994	1604.70
SG	146.89 ± 2.56	145.24 ± 2.37	0.17 ± 0.00	0.17 ± 0.00	0.990	0.991	1090.38

Target	C	T₁	T₂	T₃	T₄
L*	79.42 ± 0.08^a	77.64 ± 0.88^a	75.50 ± 1.40^b	73.45 ± 0.48^c	71.09 ± 1.37^d
a*	3.32 ± 0.14^a	4.40 ± 0.33^b	5.09 ± 0.51^b	5.55 ± 0.17^c	6.34 ± 0.20^d
b*	25.27 ± 0.48^a	27.91 ± 1.02^a	27.91 ± 0.62^ab	28.42 ± 0.49^b	28.79 ± 0.38^c
∆E*	N/A	2.83 ± 0.98^a	2.37 ± 0.68^a	2.15 ± 0.98^a	2.52 ± 0.90^a
Hardness /N	299.66 ± 12.29^b	305.02 ± 12.58^ab	319.41 ± 15.21^ab	322.14 ± 11.55^ab	356.31 ± 4.09^a
Elasticity /mm	7.21 ± 0.11^a	7.15 ± 0.08^a	7.00 ± 0.02^a	7.08 ± 0.07^a	6.93 ± 0.06^b
Stickiness /N	1.82 ± 0.64^b	1.90 ± 0.10^b	1.95 ± 0.07^b	2.19 ± 0.20^ab	2.48 ± 0.09^a
Chewiness /mj	297.55 ± 9.25^a	292.45 ± 8.03^a	288.98 ± 11.39^a	280.44 ± 15.69^ab	261.09 ± 12.25^b

Group	T₂₁				T₂₂			Total peak area /ms²
Group	Peak area /ms²	Peak ratio /%	Relaxation time /ms		Peak area /ms²	Peak ratio /%	Relaxation time /ms	Total peak area /ms²
C	407.40 ± 9.82^a	4.18 ± 0.05^e	0.57	7.05	9329.74 ± 97.79^a	95.82 ± 0.05^a	49.77	9737.14 ± 107.60^a
T₁	468.58 ± 3.65^b	3.13 ± 0.07^d	0.50	6.14	14521.72 ± 236.36^b	96.87 ± 0.07^b	49.77	14490.30 ± 232.77^b
T₂	526.45 ± 10.47^c	2.42 ± 0.02^b	0.57	5.34	20734.46 ± 520.12^c	97.52 ± 0.10^d	49.77	21260.91 ± 511.71^c
T₃	548.55 ± 1.89^d	2.73 ± 0.08^c	0.57	5.34	20069.77 ± 450.02^c	97.34 ± .07^c	43.29	20618.33 ± 448.36^c
T₄	479.39 ± 12.38^b	1.95 ± 0.02^a	0.57	4.04	24148.75 ± 396.92^d	98.05 ± 0.02^e	37.65	24628.15 ± 409.27^d

Project	C	T₁	T₂	T₃	T₄
Shape	9.24 ± 0.29^a	9.28 ± 0.24^a	9.14 ± 0.42^a	9.19 ± 0.28^a	8.05 ± 0.14^b
Color	8.68 ± 0.33^a	8.96 ± 0.33^a	8.75 ± 0.43^a	8.47 ± 0.26^ab	8.11 ± 0.28^b
Texture	7.92 ± 0.37^a	8.28 ± 0.62^a	7.98 ± 0.12^a	8.01 ± 0.36^a	7.47 ± 0.37^b
Taste and flavor	7.88 ± 0.53^a	8.49 ± 0.37^a	8.03 ± 0.54^a	7.74 ± 0.62^ab	7.42 ± 0.19^b
Impurities	4.12 ± 0.21^a	4.06 ± 0.41^a	4.32 ± 0.19^a	4.17 ± 0.22^a	3.93 ± 0.34^a
overall acceptability	4.17 ± 0.30^a	4.27 ± 0.35^a	3.97 ± 0.51^a	4.13 ± 0.28^a	3.31 ± 0.17^b
Total score	42.01 ± 2.03^a	43.34 ± 3.32^a	41.00 ± 2.21^a	41.71 ± 2.02^a	38.29 ± 1.49^b

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[1] *Corresponding author: zuofeng-518@126.com