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Biological evaluation of low-fat cake [electronic resource].

By:

El-Refai, A. A

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Language: English Summary language: Arabic Description: P. 429-441Other title:

التقييم الحيوى للكيك منخفض الدهن [Added title page title]

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Mansoura University journal of food and dairy sciences, 2011 v. 2 (8) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(8)Summary: 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.

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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.

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