Effect of Fat Replacement with Tahena on the Quality Properties of Shortened Cake Ali M.H Al-Shaibani | Widad F. Abas

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Baghdad Science Journal

Abstract

The objective of this research was to investigate the effect of replacing fat(shortening) with different percentages of tahena on the quality properties (physiochemical and sensory ) of shortened cake.The percentages of moisture,protein ,fat and ash of cake increased significantly(p<0.05) as the replacement was increased .The highest increase percentages were 10,48,5,and 90 %,respectivly, at 100% replacement .Carbohydrate,however,decreased by 10%at 100% replacement .these findings may indicate improvement of cake nutritional value.Standing height,as an indicator of cake volume, also increased significantly by 4% at the 50% replacement then it decreased by 4% 100% replacement level.
Basic formula (control) has significantly revealed the highest scores in all sensory properties as compared with all replacement formulae except the 25% which was the best among all replacement treatment ,However,all cakes made of different replacement formulae were generally acceptable.

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How to Cite
1.
Journal BS. Effect of Fat Replacement with Tahena on the Quality Properties of Shortened Cake: Ali M.H Al-Shaibani | Widad F. Abas. Baghdad Sci.J [Internet]. 2012Mar.4 [cited 2021Jul.28];9(1):57-62. Available from: https://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/1333
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