Just Desserts - Indulgent yet healthy options remove the guilt factor for mature women

MEETING the demand for healthier foods, without compromising on consumer enjoyment, can be challenging when catering to women of certain age. Postmenopausal women, in particular, find that their metabolism can slow down dramatically. Keeping weight off becomes more difficult – even when without a dramatic change in diet.

In addition to weight issues, postmenopausal women are as likely to be at risk for developing cardiovascular disease as men. Having type 2 diabetes increases this risk by three-and-a-half times, so they need to be even more conscious of their fat and sugar intake.

Cakes and other bakery treats can be formulated to address the requirements of postmenopausal women by lowering caloric content, increasing fibre, fat reduction and the addition of luscious, antioxidant rich ingredients.

Off with the fat

Delicious new cakes and frostings may someday contain less fat and fewer calories, thanks to work by scientists such as Mukti Singh, whose experiments at the USDA Agricultural Research Service (ARS) involve formulating low-fat cake mixes and frostings with ‘Fantesk'.

Fantesk, microdroplets of trans-fat-free cooking oil encapsulated in cornstarch or wheat flour, was developed in the 1990s by chemists George Fanta and the late Kenneth Eskins. When making a cake with a mix that contains the encapsulated oil, Singh's experiments have shown that cooking oil doesn't have to be added. The mixes containing Fantesk produce low-fat cakes that have better texture and a higher volume.

What's more, the lower-fat frostings that Singh and ARS chemical engineer Jeffrey Byars are creating with Fantesk have the smooth texture and spreadability of buttercream favourites, yet contain up to 50% less fat.

Indeed, as Avebe notes, simply reducing fat with substitution of water and flour in a cake recipe results in reduced batter viscosity, loss of texture and a grossly inferior taste. A special grade of potato starch/flour for industrial cake applications from Avebe – 'Etenia Legato' – helps to maintain the viscosity and improves the eating properties in terms of mouthfeel and creaminess. Incorporation of just 0.8% in a 30% fat substituted cake (with water) maintains the viscosity of the batter and delivers a good volume and fine structure post baking.

An additional benefit for label-conscious consumers: Etenia is E-number-, GMO- and gluten-free, and suitable for vegan and vegetarian, so it is a truly clean label ingredient.

Adding more goodness

Of course, the indulgence of cakes can be further enhanced with ingredients that add not only flavour, aroma and texture, but also provide health benefits for women in their 50s or older. Epidemiological studies suggest that a high dietary intake of flavanols is associated with reduced risk of cardiovascular disease: flavonoid-rich dark chocolate is thought to provide some protection from heart disease, and evidence is also mounting that nuts and seeds can help control weight and decrease the risk of cancer, heart disease and diabetes.

Clinical studies have also shown that the consumption of certain flavanol- and nutrient-rich foods can result in improvement in a number of parameters associated with cardiovascular disease in postmenopausal women.

Nut-ty nutrition Evidence is mounting that nuts help control your weight and decrease your risk of cancer, heart disease and diabetes. Nuts and seeds are a great source of protein, fibre and monounsaturated fats, which are important for heart health. Walnuts provide essential omega-3 fatty acids, which carry numerous health benefits.

An apple a day Everyone has heard the old adage that an apple a day keeps the doctor away, and recent research indicates that it is rooted in science. A study to evaluate the long-term cardioprotective effects of daily consumption of apple (75g/day for one year) in postmenopausal women found that the sMercurial Superfly High