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The Effects of Fat Substitution Using Palm Stearin on the Colorimetric and Sensorial Characteristics of Cake

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dc.contributor.authorChek Zaini Hassanen_US
dc.contributor.authorRafiu Agbajeen_US
dc.contributor.authorAinil Hawa Binti Mohammad Fauzien_US
dc.date.accessioned2024-05-28T04:29:36Z
dc.date.available2024-05-28T04:29:36Z
dc.date.issued2017
dc.descriptionVolume: 10 Issue: 2en_US
dc.description.abstractFats used in baking contain trans fatty acid that has been proven to contribute towards various health problems. Palm stearin is used to substitute shortening in different ratios to observe the effects on the sensorial and colorimetric properties of cake. Formulations A, B, C, D, and E each has palm stearin substitution of 0%, 25%, 50%, 75%, and 100% respectively. All formulations were analysed for its colour analysis and sensory analysis. At 25 % level of substitution (formula B), overall liking in sensory analysis (5.5 ± 1.10) are found to be similar with formula A. Formula B for colour analysis 80.84 ± 0.20 (L*), 2.79 ± 0.40 (a*), and 30.30 ± 0.64 (b*) are however significantly different with formula A. It is found that a different substitution ratio does affect the sensorial and colorimetric characteristics of the cakes. Substitution up to 25 % shows that it is best in producing cakes most similar to formula A. Further studies need to be carried out in order to find a method that may incorporate higher palm stearin substitution as well as palm stearin functionality in a cake system.en_US
dc.identifier.doi10.9790/2402-10215761
dc.identifier.epage61
dc.identifier.issn2319-2402
dc.identifier.issue2
dc.identifier.spage57
dc.identifier.urihttps://www.iosrjournals.org/iosr-jestft/papers/vol10-issue2/Version-1/I010215761.pdf
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/5750
dc.identifier.volume10
dc.language.isoen_USen_US
dc.publisherInternational Organization of Scientific Research (IOSR)en_US
dc.relation.ispartofJournal of Environmental Science, Toxicology and Food Technologyen_US
dc.subjectBaking, palm stearin, cakes, sensory evaluation, fat substitutionen_US
dc.titleThe Effects of Fat Substitution Using Palm Stearin on the Colorimetric and Sensorial Characteristics of Cakeen_US
dc.typeArticleen_US
dspace.entity.typePublication

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