Biological evaluation of low-fat cake
El-Refai, A. A.
Biological evaluation of low-fat cake [electronic resource]. التقييم الحيوى للكيك منخفض الدهن. - P. 429-441.
Includes references.
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.
Summary in Arabic.
Food--Fat content--Analysis.
Food--Sensory evaluation.
Food--Cholesterol content.
Cake--Industry
Biological evaluation of low-fat cake [electronic resource]. التقييم الحيوى للكيك منخفض الدهن. - P. 429-441.
Includes references.
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.
Summary in Arabic.
Food--Fat content--Analysis.
Food--Sensory evaluation.
Food--Cholesterol content.
Cake--Industry