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One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce low calorie cake, by reducing fat and optimization of formulation with WPC, Maltodextrin and Inulin to calorie reducing. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including WPC (1:3-13%), Maltodextrin (2: 0-0.3%) and Inulin (3:0-1%) on the characteristics of the final product were used. The results of optimization showed that with reduced fat and add Maltodextrin and Inulin, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and increases the cohesiveness, therefore softer cake with a longer s shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the WPC, Maltodextrin and Inulin 6.6%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, the cohesiveness and volume of samples was 18.07 %, 0.78, 0.18 N, 1.26 and 96 cm³ respectively.

Keywords: Low-calorie cake, Maltodextrin, Inulin, Textural characteristics, Response surface

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