Using Vegetable Puree as a Fat Substitute in Cakes
International Journal of Nutrition and Food Sciences
Volume 5, Issue 4, July 2016, Pages: 284-292
Received: Jun. 1, 2016; Accepted: Jun. 22, 2016; Published: Jul. 6, 2016
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Author
Hanan A. Hussien, Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt
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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.
Keywords
Low Calorie, Cake, Cantaloupe, Squash, Puree
To cite this article
Hanan A. Hussien, Using Vegetable Puree as a Fat Substitute in Cakes, International Journal of Nutrition and Food Sciences. Vol. 5, No. 4, 2016, pp. 284-292. doi: 10.11648/j.ijnfs.20160504.18
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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