Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats

Abstract

In recent years, healthy and low - caloric bakery products have been widely demanded. The purpose of this study was to produce low - fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium, mustard, and flax seeds at 50 and 100%. It was examined how the amount of fat replacers affected the cakes' physicochemical, sensory, and shelf life characteristics. The biological impact of these extracts on hyperlipidemic rats was also investigated. The produced cakes exhibited a higher moisture content when the amount of fat replacer was increased. In comparison to the control, the value of energy in the cake samples decreased significantly as the amount of fat replacer increased. Increasing the amount of fat replacement resulted in a decrease in the specific volume of cakes. The control and cake samples with 50% fat replacement showed higher values for all of the sensory parameters, with significant differences ( p ≥ 0.05) in taste, texture and overall acceptability compared with the other samples. Fat replacement in cake processing led to a prolonged shelf - life of the cakes compared with the control sample with respect to the microbiological assay. For biological evaluation, psyllium and flax seed extracts showed a significant ( p ≥ 0.05) decrease in total cholesterol and LDL - cholesterol. Psyllium, mustard, and flax seeds extracts caused a reduction in the activities of serum enzymatic transeferases (ALT and AST ). So, the water extract of psyllium, mustard, and flax seeds produced an acceptable cake, thus allowing the production of potentially healthier food items. It may also be used to manage the