Biological Evaluation of Low – Fat Cake

Abstract

Low-fat cake prepared by partial replacement of shortening with Maltodextrin or Simplesse were organoleptically evaluated and subjected to analysis for gross composition and caloric value. A nutrition experiment on rats was conducted to determine the effect of lowfat cake diet on growth parameters and serum lipid profile. The sensory evaluation results indicated that no significant difference (P≤ 0.05) was found among replacement treatments up to 50% replacement level and the full fat cake, and the panelists considered that, all treatments were acceptable up to 75% replacement level. The results of gross chemical composition and caloric value showed a significant decreased (P≤ 0.05) in fat content and caloric value by increasing fat replacement level. The final body weight, weight gain, feed efficiency ratio and the organ weight (% of body weight) of rats were not significantly (P≤ 0.05) affected by fat replacement. Triglycerides (T.G), total cholesterol and low density lipoprotein cholesterol (LDL-C) of serum were significantly (P≤ 0.05) decreased by replacement 50% or 75% of shortening using both fat replacers. The calculated Atherogenic Index was significantly decreased (P≤ 0.05) by fat replacement at ratio of 25%, 50% and 75% by using maltodextrin or at ratio of 50% and 75% by simplesse.

Quality Attributes of Low – Fat Beef Burgers Formulated With Chickpea Flour

“…The lowest LDL-c was in rat groups fed on beef burgers with 2.5% chickpea (47.21 mg/dl) and with 10% chickpea comparing with negative and positive control. EL-Refai et al, (2011a), reported that TG, total cholesterol and LDL were significantly by fat replacers level and not affected by the fat replacer type.…”

“…The rat groups fed on beef burger with chickpea (2.5, 5%) had the highest body weight gain (48.75 g). EL-Refai et al, (2011a) reported that neither fat replacer level non fat replacer type had significant effect on final weight, body weight gain (g) and feed efficiency raito of rats.…”