Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrin

The purpose of this study was to develop a healthy pear pound cake by partially substituting sugar with pear and optimizing the mixture ratio of wheat flour, resistant starch (RS4), and digestion resistant maltodextrin (DRM). To optimize the proportions of wheat flour, RS4, and DRM, the research adapted the D-optimal design of response surface methodology (RSM) and yielded 12 experimental points. Polynomial models were developed using the RSM based on the physicochemical characteristics and sensory attributes. The results indicated that wheat flour had the most significant effect on the specific volume, height, pH, and hardness. In contrast, the browning index of crust and crumb were affected mostly by DRM. The results of the consumer acceptance test showed that DRM was the main factor influencing the overall acceptance, taste, flavor, texture, and the degree of sweetness. Based on these tests, the optimal composition ratio was found to be 50.9% wheat flour, 30.0% RS4, and 19.1% DRM.