Using Vegetable Puree as a Fat Substitute in Cakes

Abstract

Squash and cantaloupe puree (25,50, 75 and 100%) were used to substitute fat in the production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had higher volume than that of control cake. No difference in cake volume was found between control cake and those prepared with 50% puree. At 100% replacement level, cake volume was lowest. Reduced-fat cakes with puree had more moisture and minerals as well as fewer calories than the control. Replacement of baking fat by puree resulted in a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness. On the other hand, there were no differences between the acceptability of reduced-fat cakes with puree up to 75% and control cakes. The addition of puree did not result in undesirable changes in colour. While the high moisture content in cakes (with puree) was more acceptable among the panelists. These results showed that purees are an acceptable fat replacer in cakes and effective in reducing the amount of fat and calories. Moreover, during storage moisture loss and increase hardness was observed in produced cakes.

Effects of fat replacing with eggplant puree on characteristics of chocolate spread

“…That was decreased about 4 times in crude ether extract accompanied increased in ash, carbohydrate and crude fiber content (3.92%, 40.08% and 3.33% ,respectively meanwhile decreased in energy value to 241.40 Kcal/100g. These results agree with Hussein 37 who reported the decrease in caloric values and fat in cake prepared with vegetable puree as a fat substitute.…”

“…On the other hand, the sensory characteristics affects by the chocolate ingredients such as type of milk and cocoa type and also the manufacturing method which explain that sensory analysis of chocolate spread in this paper may differ due to the difference in the percentage of fat content, ingredients and the processing method. As well Hussein 37 observed that there no differences between the acceptability of cakes made with vegetable puree up to 75% and control cakes. Using of vegetable puree did not accompany by an unwanted color.…”

“…In the current study when the ratio of fat decreased the hardness increased and spread ability decreased that due to the replacement the fat by eggplant puree which contain more fiber and carbohydrate. Hussein 37 noticed that the use of vegetable puree as a fat replacer in preparing cakes a significant increase in hardness, springiness and chewiness, but to a limited extent the cohesiveness.…”

Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins

“…The addition of soursop in muffins production needs to be limited because it can affect the muffins' texture and pore size. Soursop fiber can reduce gluten's ability to trap gas which causes the texture of muffins to more rigid, and the pore size is not even (Hussien, 2016). This study aims to obtain the optimum concentration addition of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content.…”

Effect of Added Gelatin on Rheological and Textural Properties of a Pound Cake Reduced in Margarine

“…In cake making, shortening performs basic functions such as entrapment of air, a coating of starch and protein molecules, and emulsification of large amount of liquid that contributes to greater crumb moisture and, concomitantly, to the softness of the cake product (Román et al, 2015). Several fat substitutes in baking have been evaluated, such as vegetable oils, modified starches, hydrocolloids as gums in combination with emulsifiers, oleogels and others (Ronda et al, 2011;Patel et al, 2014;Hussien et al, 2016;Doan et al, 2018).…”