Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods

Pectin from yuja pomace was incorporated into cake formulations to evaluate the baking performance as a fat replacer. When shortening in cakes was replaced with different levels of pectin gel, cake batter exhibited greater viscosity and less shear-thinning behavior. The viscosities were well characterized using a Power-law model. The specific gravity of cake batter significantly increased with increasing levels of pectin gel ( p