الفهرس 
Introduction
Texture Profile AnalysisOnly 14 pages are availabe for public view
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Abstract
Objectives: Low- fat cakes prepared by partial replacement of shortening with maltodextrin or simplesse as fat replacers and partial replacement of sucrose by high fructose corn syrup as sweetener were organoleptically evaluated and subjected to analysis for gross chemical composition and caloric value. The batter was examined for pH value, specific gravity, volume and viscosity index. The produced cake was examined for volume index, symmetry index, uniformity index, apparent density, true density, porosity, water distribution and instrumental analysis of texture properties. A nutrition experiment on rats was conducted to determine the effect of low – fat cake diet on growth parameters and serum lipid profile. Methods & Results : The sensory evaluation results indicated that no significant difference (P≤ 0.05) was found among treatments up to 50% replacement level and the full fat cake. The panelists considered that all treatments were acceptable up to 75% replacement level. Batter volume and viscosity index were significantly decreased (P≤ 0.05) by increasing the fat replacement level while specific gravity was significantly increased (P≤ 0.05). Symmetry index and uniformity index of the produced cake were significantly comparable (P≤ 0.05) with the control up to 75% replacement level by both fat replacers, volume index was not significantly affected (P≤ 0.05) up to 25% replacement level for maltodextrin treatments and up to 75% for simplesse treatments. No Significant difference (P≤ 0.05) was found among control and all treatments for porosity. The texture analysis indicated that no significant difference for firmness (P≤ 0.05) was found among control and maltodextrin treatments up to 75% replacement level, while that ratio was 25% for simplesse. The water distribution results showed a higher ability of simplesse to bind water. The fat content, caloric value and the ratio of fat- source calories / total calories were significantly decreased (P≤ 0.05) by increasing the fat replacement level. The final body weight, weight gain, feed efficiency ratio and the organ weight of rats were not significantly (P≤ 0.05) affected by fat replacement. Triglycerides (TG), total cholesterol (TC) 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. Replacement of 50% sucrose by high fructose corn syrup as sweetener caused a significant decrease (P≤ 0.05) in the caloric value, but the measurements of sensory evaluation and instrumental analysis of texture showed a less quality properties of resultant cakes. Conclusion : From the foregoing results, it could be concluded that the risk of full – fat cake as a rich fat food can be minimized by replacing 50-75% of shortening by either maltodextrin or simplesse without significant effect (P≤ 0.05) on the organoleptic or physical properties and corresponding consumer acceptance.