Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was lowest. Reduced-fat cakes with puree had more moisture and minerals as well as fewer calories than the control. Replacement of baking fat by puree resulted in a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness. On the other hand, there were no differences between the acceptability of reduced-fat cakes with puree up to 75% and control cakes. The addition of puree did not result in undesirable changes in colour. While the high moisture content in cakes (with puree) was more acceptable among the panelists. These results showed that purees are an acceptable fat replacer in cakes and effective in reducing the amount of fat and calories. Moreover, during storage moisture loss and increase hardness was observed in produced cakes.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 4) |
| DOI | 10.11648/j.ijnfs.20160504.18 |
| Page(s) | 284-292 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Low Calorie, Cake, Cantaloupe, Squash, Puree
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APA Style
Hanan A. Hussien. (2016). Using Vegetable Puree as a Fat Substitute in Cakes. International Journal of Nutrition and Food Sciences, 5(4), 284-292. https://doi.org/10.11648/j.ijnfs.20160504.18
ACS Style
Hanan A. Hussien. Using Vegetable Puree as a Fat Substitute in Cakes. Int. J. Nutr. Food Sci. 2016, 5(4), 284-292. doi: 10.11648/j.ijnfs.20160504.18
AMA Style
Hanan A. Hussien. Using Vegetable Puree as a Fat Substitute in Cakes. Int J Nutr Food Sci. 2016;5(4):284-292. doi: 10.11648/j.ijnfs.20160504.18
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Download@article{10.11648/j.ijnfs.20160504.18,
author = {Hanan A. Hussien},
title = {Using Vegetable Puree as a Fat Substitute in Cakes},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {4},
pages = {284-292},
doi = {10.11648/j.ijnfs.20160504.18},
url = {https://doi.org/10.11648/j.ijnfs.20160504.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160504.18},
abstract = {Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was lowest. Reduced-fat cakes with puree had more moisture and minerals as well as fewer calories than the control. Replacement of baking fat by puree resulted in a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness. On the other hand, there were no differences between the acceptability of reduced-fat cakes with puree up to 75% and control cakes. The addition of puree did not result in undesirable changes in colour. While the high moisture content in cakes (with puree) was more acceptable among the panelists. These results showed that purees are an acceptable fat replacer in cakes and effective in reducing the amount of fat and calories. Moreover, during storage moisture loss and increase hardness was observed in produced cakes.},
year = {2016}
}
TY - JOUR T1 - Using Vegetable Puree as a Fat Substitute in Cakes AU - Hanan A. Hussien Y1 - 2016/07/06 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160504.18 DO - 10.11648/j.ijnfs.20160504.18 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 284 EP - 292 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160504.18 AB - Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was lowest. Reduced-fat cakes with puree had more moisture and minerals as well as fewer calories than the control. Replacement of baking fat by puree resulted in a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness. On the other hand, there were no differences between the acceptability of reduced-fat cakes with puree up to 75% and control cakes. The addition of puree did not result in undesirable changes in colour. While the high moisture content in cakes (with puree) was more acceptable among the panelists. These results showed that purees are an acceptable fat replacer in cakes and effective in reducing the amount of fat and calories. Moreover, during storage moisture loss and increase hardness was observed in produced cakes. VL - 5 IS - 4 ER -
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