El-Refai, A. A. <br/><br/>
Biological evaluation of low-fat cake  [electronic resource]. 
 التقييم الحيوى للكيك منخفض الدهن. 

 - P. 429-441. 
<br/><br/>Includes references. 
<br/><br/> 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. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Fat content--Analysis.<br/>Food--Sensory evaluation.<br/>Food--Cholesterol content.<br/>Cake--Industry