More and more people have the tendency to seek for a healthy, balanced and nutritious food in their diet. The usual challenge faced by manufacturers is to make healthy foods with acceptable organoleptic properties by the consumers. This is where hydrocolloid has important role as a micro-ingredient that can enhance the food properties.
This time, Java Biocolloid R&D team presents vegan banana cake recipe with phytaFIBER. Cake is generally made with flour, butter, sugar and eggs which are high in calories, fat, and sugar. The banana cake recipe that we developed consists of mashed banana, flour, brown sugar, vegetable oil, and phytaFIBER; without using any eggs. In bakery applications, phytaFIBER had been known as ingredient that can improve water retention, resulting a soft and moist cake.