Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 6, Volume 11, Issue 1, June 2014, Page 53-60 PDF (353.24 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.12816/0025350 | ||||
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| Abstract | ||||
| Fat was replaced in cakes with flaxseed and okra gums at 25 up to 100%. The results indicated that the proximate chemical composition of the replacement cakes showed a significant increase (P≤0.05) in moisture as the replacement levels of both gums increased relative to a significant lowered in fat content. The caloric value of replaced cakes with both gums showed a significant lowered which was more pronounced in flaxseed replacement cakes rather than okra gum cakes being 21.11 and 19.33% at 100% replacement, respectively. Replacement with both gums at different levels significantly lowered the weight, volume, height and specific volume of cakes. Okra gum-replaced cakes exhibited better physical properties than flaxseed-replaced cakes. The texture profile analysis (TPA) showed that both gums added tenderness and resilience to the cakes up to 75% and 100% replacement which was more pronounced in okra gum-replaced cakes rather than those replaced with flaxseed. The sensory evaluation of cakes showed that the colour and flavour of okra gum-replaced cakes were highly acceptable up to 100% replacement level, where, the texture and overall acceptance were accepted by the panelists up to 75%. Flaxseed gum-replaced cakes were highly accepted up to 75% replacement levels. Both gums used in the present study were very successful in producing highly acceptable tender cakes thus allowing production of potentially healthier food items. | ||||
| Keywords | ||||
| flaxseed gum; okra gum; fat replacers; Bakery products; TPA; Physical properties; Sensory evaluation | ||||
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