الفهرس 
Evaluation of some Vegetables and Fruits as Fat Replacers in Baked ProductsOnly 14 pages are availabe for public view
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Abstract
Fats are one of the principal and essential nutritional ingredients in the majority of food preparations worldwide .Howeve,it is well recognized that a diet high in fat lead to health
problems such as overweight , obesity, diabetes, Hypertension, heart disease and etc. Therefore , in recent years there are many trends in food science and technology field to reduce the fat ingredient in food products by different methods .One of these methods using
fat replacer in food product .Bakery products consider one of the most food items used fat as major ingredients. Therefore the present work was carried out to study the effect of using
different types of vegetables(egg plant” EP” ,red beet ”RB|, &sweet potato SP” ) and fruits (apple”AP” , banana ”BA” &strawberry SB” )in puree form with different levels (0.0-100 %)
as fat replacers in the production of some bakery products ( i. e cakes , biscuit ) which are generally known for their high fat content .
The points of study and obtained results could be summarized as follows :
( I ) Fat replacer properties The properties of vegetables and fruits puree used in this study as fat replacers included the proximate chemical composition %& caloric value”K. Cal /100g ”and minerals content”mg /g
sampl”, comparing with that butter. The results showed a significant differences( P )between
the different replacers and between fat replacers and butter in these properties as follow: Fruit puree
Fruit purees were rich in moisture , protein , ash and fiber comparing with that in butter.
The strawberry ”SB ” contains the highest levels of moisture, fat, fiber & ash but had the lowest carbohydrate & caloric value , while AP puree was the lowest fat, fiber, ash & protein.
and the highest carbohydrate content and caloric value.While butter contained the highest level of fat and caloric value , and the least levels of others( ash , protein and carbohydrates) but free from fiber .
Concerning the minerals sample, AP puree recorded the lowest content of the six tested elements ”Ca”, ” ”Mg” , ”Fe ”, ” zn” , ”Na” and ”K” , but ,BA had the highest Fe, Zn, K and Mg, On the other hand,SB being highest in Ca , Na and rich, K and Mg. Vegetable puree
Also the data showed that EP puree had a highest fiber, fat, protein and ash, while SP puree was the lowest fiber and ash, but RB contained an intermediate values of fiber and ash . On the other hand, SP puree recorded the highest carbohydrate content.
Regarding the minerals content , EP puree recorded the lowest content of five elements namely Ca, Fe, Zn, Na, and K , while the highest level of Ca , Mg ,Fe and Na were found in RB puree .On the other hand SP contained the highest level of Zn and K followed by Na and
Ca and the lowest level of Mg.