Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers

Abstract

: The link of fats to chronic diseases is well established. Over-consuming of high energy-dense foods may contribute to prevalence of obesity as well as the risk of chronic diseases. Fat replacers are used to provide some or all of the functional properties while providing fewer calories than the fat being replaced. In our study whole zucchini and whole kiwi fruit were used as fat replacer in producing low fat cakes at (25, 50, 75 and 100% replacement). The chemical analysis of raw materials showed that they both have low fat content, while zucchini has higher content of moisture, ash and crude protein content whereas kiwi had higher carbohydrate content. The cakes substituted by the different aforementioned levels with whole zucchini and kiwi showed dramatic drop in crude fat at 100% substitution and significant increase in all parameters with a significant drop in the caloric content by 24.84% in zucchini and 24.88% in kiwi cakes. According to sensory evaluation and physical measurements of weight, height, volume and specific volume of cakes, it was concluded that the highest level of substitution whether in whole zucchini or kiwi accepted by panelists reached as high as 75% substitution. Therefore, this level was tested and further evaluated for texture profile analysis, content of phenolic compounds and fatty acid profile. Texture profile test showed that, hardness cycle (1), hardness cycle (2) and gumminess significantly increased in both whole zucchini and kiwi fruit substitution as compared to control. It was noticed that the total phenolics, total flavonoids and total unsaturated fatty acid content were increased by percentage of 39.7, 136.8 and 121.63 for whole zucchini and 74.7, 92.83 and 156.52 for whole kiwi fruit, respectively. But the total saturated fatty acid content was decreased by 27.05 and 29.71 for whole zucchini and kiwi fruit, respectively.