Preparation and evaluation of healthy cinnamon cake

Abstract: In this study, 8 mixtures were suggested to produce healthy cake suitable for diabetes and obesity. Where the use of flour supplemented with cinnamon at level 3% and use two forms of fat replacers (simplesse gel or maltodextrin gel) at substitution levels of 25, 50, 75 and100%, with using stevioside (as a natural sweetener) at level substitution of 50% with dry powder Jerusalem artichokes (as a source of fiber, especially inulin) to complement the reduction in weight of sucrose when stevioside was used. Data indicated that, by increasing the substitution levels of fat replacers in resulted cake led to an increase in protein, carbohydrates, ash, crude fiber and mineral contents (i.e., Ca, Fe and Zn), while fat and total energy decreased compared with the control. The rate of decreasing in total caloric values of the two fat replacers was similar at the same level of substitution, which ranged from (5.75 to18.82 %). Sensory properties indicated no significant difference was observed between control and samples of cake at substitution levels 75% for simplesse gel and 50% for maltodextrin gel. The values of height and specific volume in all the samples of produced cake were decreased by increasing the level of substitution of the previous two sources of fat replacers, while weight, moisture and hardness values were increased. The results of this study recommend that the incorporation of these sources with wheat flour 72% extraction could be used for healthy bakery products having high biological value (particularly for patients with diabetes and obesity)
Publication year 2016
Organization Name
Author(s) from ARC
Publication Type Journal
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