In this study, it was used 75% of sugar in cake were substituted by stevioside to give the equivalent sweetness of replaced sugar. Shortening was also substituted at 50% level by maltodextrin gel. Wheat flour was replaced at 5,10,15 and 20% levels by okara, com bran and peanut hulls as fiber sources. Chemical, physical measurements and sensory characteristics of produced cakes were studied. Increasing the level of fiber sources from 5 to 20% lead to a decrease in cakes volume for all fiber sources and its lead to an increase in the dietray fiber content of cakes as high 24 times of the control. Adding 5 and 10% levels of fiber sources into sugar-fat substitution cake resulted an acceptable cakes with reduction in calories and subtitution of weat flour with okara till 15% improved cake quality.
Abd EI-Hamied, A. (2004). PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.. Journal of Food and Dairy Sciences, 29(11), 6411-6419. doi: 10.21608/jfds.2004.240573
MLA
A. A. Abd EI-Hamied. "PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.", Journal of Food and Dairy Sciences, 29, 11, 2004, 6411-6419. doi: 10.21608/jfds.2004.240573
HARVARD
Abd EI-Hamied, A. (2004). 'PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.', Journal of Food and Dairy Sciences, 29(11), pp. 6411-6419. doi: 10.21608/jfds.2004.240573
VANCOUVER
Abd EI-Hamied, A. PRODUCTION OF LOW FAT AND HIGH FIBER CAKE.. Journal of Food and Dairy Sciences, 2004; 29(11): 6411-6419. doi: 10.21608/jfds.2004.240573
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