TY  - SER
AU  - El-Refai,A.A.
AU  - Domah,M.B.
AU  - Kassem,A.E.M.
AU  - Askar,M.A.
TI  - Biological evaluation of low-fat cake
KW  - Food
KW  - Fat content
KW  - Analysis
KW  - Sensory evaluation
KW  - Cholesterol content
KW  - Cake
KW  - Industry
N1  - Includes references
N2  - 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
UR  - http://nile.enal.sci.eg/EALE/2011/MUJFDS/211/8/429.pdf
ER  -