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Using Vegetable Puree as a Fat Substitute in Cakes

Received: 1 June 2016     Accepted: 22 June 2016     Published: 6 July 2016
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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.

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

Keywords

Low Calorie, Cake, Cantaloupe, Squash, Puree

References
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    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

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    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

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    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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  • @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}
    }
    

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  • 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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Author Information
  • Department of Bread and Pastry Research, Food Technology Research Institute, Agricultural Research Centre, Cairo, Egypt

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