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Production and evaluation of cake as special foods for diabetic and obese patients
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Abstract: In this study stevia sweetener was used as a natural sweetener in three different forms ( i.e. steviosid powder, crude extract concentrate of stevioside glocosides and dried stevia ground leaves) at three levels (25, 50 and 75%) as a partial substitution of sucrose , with a constant level of 7.5% wheat bran was used as a partial substitution of wheat flour (72% extraction) and 25% maltodextrin as a partial substitution of shortening for preparing low calorie cakes suitable for diabetic and obese patients. Chemical analysis, physical properties and sensory evaluation of the resultant cake were evaluated. The obtained data indicated that, the increasing the level of sugar substitutions from 25 to 75% by using different forms of stevia sweetener leaden to increasing in ash and crude fibre content, while were decreased in reducing sugar, non reducing sugar, total sugar and caloric value in all samples of cake comparing with control. The reducing in caloric values were nearest for different forms at the same level of substitution, which ranged from 456.44 to 458.02 Kcal/100g comparing with control (489.45 Kcal/100g). Also, values of height, volume and specific volume in all samples of produced cake decreased by increasing level of sugar substation from 25 to 75% by using different forms of stevia sweetener and the highest decreasing for their found when dried stevia ground leaves was used as a sweetener at 75% substitution which recorded 5.8Cm, 115Cm3, 1.92Cm3/g, respectively for height, volume and specific volume comparing with control cake was recorded for the same parameter 7.5Cm, 152Cm3, 2.76Cm3/g, respectively. The statistical analysis of the obtained data of the sensory properties indicated non significant difference was observed between control sample and samples of cake at substitution levels of 50% for each stevioside powder and crude extract concentrate of stevioside glcosides, and 25% for dried stevia ground leaves, it’s got the very good acceptance.
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| Publication year |
2009
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| Pages |
616-630
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| Availability location |
معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية – الجيزة.
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| Availability number |
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| Organization Name |
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| serial title |
Egypt. J. of Appl. Sci
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| Author(s) from ARC |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Cakes.
Dietetic foods.
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| Proposed Agrovoc |
patients;obese patients;diabetic patients;
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| Publication Type |
Journal
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