BIOLOGICAL EVALUATION OF LOW – FAT CAKE
El-Refai, A., Domah, M., Kassem, A., Askar, M. (2011). BIOLOGICAL EVALUATION OF LOW – FAT CAKE. EKB Journal Management System, 2(8), 429-441. doi: 10.21608/jfds.2011.81970
A. A. El-Refai; M. B. Domah; A. E. M. Kassem; M. A. Askar. "BIOLOGICAL EVALUATION OF LOW – FAT CAKE". EKB Journal Management System, 2, 8, 2011, 429-441. doi: 10.21608/jfds.2011.81970
El-Refai, A., Domah, M., Kassem, A., Askar, M. (2011). 'BIOLOGICAL EVALUATION OF LOW – FAT CAKE', EKB Journal Management System, 2(8), pp. 429-441. doi: 10.21608/jfds.2011.81970
El-Refai, A., Domah, M., Kassem, A., Askar, M. BIOLOGICAL EVALUATION OF LOW – FAT CAKE. EKB Journal Management System, 2011; 2(8): 429-441. doi: 10.21608/jfds.2011.81970

BIOLOGICAL EVALUATION OF LOW – FAT CAKE

Journal of Food and Dairy Sciences
Article 4, Volume 2, Issue 8, August 2011, Page 429-441  XML PDF (530.11 K)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81970
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Authors
A. A. El-Refai; M. B. Domah; A. E. M. Kassem; M. A. Askar
Food Industries Dept., Fac. Agric., Mans. Univ., Egypt
Abstract
Low- fat  cake prepared by partial replacement of shortening with Maltodextrin or Simplesse were organoleptically  evaluated and subjected to analysis for gross composition and caloric value. A nutrition experiment on rats was conducted to determine the effect of low – fat cake diet on growth parameters and serum lipid profile.
The sensory evaluation results indicated that no significant difference (P≤ 0.05) was found among replacement treatments up to 50% replacement level and the full fat cake, and the panelists considered that, all treatments were acceptable up to 75% replacement level. The results of gross chemical composition and caloric value showed a significant decreased (P≤ 0.05) in fat content and caloric value by increasing fat replacement level. The final body weight, weight gain, feed efficiency ratio and the organ weight (% of body weight) of rats were not significantly (P≤ 0.05) affected by fat replacement. Triglycerides (T.G), total cholesterol and low density lipoprotein cholesterol (LDL-C) of serum were significantly (P≤ 0.05) decreased by replacement 50% or 75% of shortening using both fat replacers. The calculated Atherogenic Index was significantly decreased (P≤ 0.05) by fat replacement at ratio of 25%, 50% and 75% by using maltodextrin or at ratio of 50% and 75%  by simplesse. 
Low- fat  cake prepared by partial replacement of shortening with Maltodextrin or Simplesse were organoleptically  evaluated and subjected to analysis for gross composition and caloric value. A nutrition experiment on rats was conducted to determine the effect of low – fat cake diet on growth parameters and serum lipid profile.
The sensory evaluation results indicated that no significant difference (P≤ 0.05) was found among replacement treatments up to 50% replacement level and the full fat cake, and the panelists considered that, all treatments were acceptable up to 75% replacement level. The results of gross chemical composition and caloric value showed a significant decreased (P≤ 0.05) in fat content and caloric value by increasing fat replacement level. The final body weight, weight gain, feed efficiency ratio and the organ weight (% of body weight) of rats were not significantly (P≤ 0.05) affected by fat replacement. Triglycerides (T.G), total cholesterol and low density lipoprotein cholesterol (LDL-C) of serum were significantly (P≤ 0.05) decreased by replacement 50% or 75% of shortening using both fat replacers. The calculated Atherogenic Index was significantly decreased (P≤ 0.05) by fat replacement at ratio of 25%, 50% and 75% by using maltodextrin or at ratio of 50% and 75%  by simplesse. 
Keywords
Low- fat cake; maltodextrin; simplesse and serum lipids
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