PRODUCTION OF LOW FAT AND HIGH FIBER CAKE. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 29, Issue 11, November 2004, Page 6411-6419 PDF (2.74 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240573 | ||||
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| Author | ||||
| A. A. Abd EI-Hamied | ||||
| Food Science and Technology Dept., Faculty of Agriculture, AI·Azhar University, Asslut | ||||
| Abstract | ||||
| In this study, it was used 75% of sugar in cake were substituted by stevioside to give the equivalent sweetness of replaced sugar. Shortening was also substituted at 50% level by maltodextrin gel. Wheat flour was replaced at 5,10,15 and 20% levels by okara, com bran and peanut hulls as fiber sources. Chemical, physical measurements and sensory characteristics of produced cakes were studied. Increasing the level of fiber sources from 5 to 20% lead to a decrease in cakes volume for all fiber sources and its lead to an increase in the dietray fiber content of cakes as high 24 times of the control. Adding 5 and 10% levels of fiber sources into sugar-fat substitution cake resulted an acceptable cakes with reduction in calories and subtitution of weat flour with okara till 15% improved cake quality. | ||||
| Keywords | ||||
| Stevioside; Dietray fiber; Fat substitutes; cakes | ||||
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