Development of Xylitol Mung Bean Walnut Cake with Low Sugar and Fat
In view of the shortcomings of traditional walnut cake with high sugar and fat content,the low-sugar and low-fat xylitol mung bean walnut cake was developed by replacing some low-gluten flour with mung bean powder,and replacing some soft white sugar with xylitol powder.With the addition amount of mung bean powder,the addition amount of vegetable oil,the total addition amount of xylitol soft white sugar and the substitution ratio of xylitol as the experimental factors,and the sensory score as the index,the processing technology formula of xylitol mung bean walnut cake was optimized by L9(34)orthogonal experiment on the basis of single factor experiment.The results showed that the sensory score of the product was the highest when the addition amount of mung bean powder in 100 g mixed powder was 30 g,the addition amount of vegetable oil was 40 g,the total addition amount of xylitol soft white sugar was 40 g,and the proportion of xylitol instead of soft white sugar was 30%.Xylitol green bean walnut cake has a crispy taste,moderate sweetness,and is not greasy.It has a mung bean aroma and good sensory quality.Compared with the reference basic formula,the amount of vegetable oil used in xylitol mung bean walnut cake has been reduced by 10%,and the amount of soft white sugar has been reduced by 22%,which can meet people's demand for low-sugar and low-fat healthy diet.
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