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Insights Nutr Metab 2017
Volume 1 Issue 3
Nutrition World 2017
Page 77
September 11-12, 2017 Edinburgh, Scotland
15
th
World Congress on
Advances in Nutrition, Food Science & Technology
Insights Nutr Metab 2017
The effects of fat substitution using palm
stearin on the physicochemical properties of
shortened cake
Chek Zaini Hassan and M F Ainil
Universiti Sains Islam Malaysia, Malaysia
F
ats 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 physicochemical
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 analyzed
for its specific gravity, fat content, moisture content, color
analysis, texture analysis and sensory analysis. At 25%
level of substitution (formula B), moisture content (0.44
±0.00 %), fat content (27.75 ± 0.42%), hardness (1469.4
± 432.1 N), and overall liking in sensory analysis (5.5 ±
1.10) are found to be similar with formula A; formula B
for color analysis 80.84 ± 0.20 (L*),2.79 ± 0.40 (a*),
and 30.30 ± 0.64 (b*) and specific gravity (0.84 ± 0.12)
are however significantly different with formula A. It is
found that a different substitution ratio does affect the
physicochemical properties 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.
chek_zaini@usim.edu.my