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Nutrition and quality properties of low-calorie cake made by low-calorie fat formula
المؤلفون المشاركون
Rashid, Rafiq Muhammad Salih
Barqi, Aveen Jalal Ahmad
المصدر
Journal of Babylon University : Journal of Applied and Pure Sciences
العدد
المجلد 28، العدد 1 (31 مارس/آذار 2020)، ص ص. 35-44، 10ص.
الناشر
تاريخ النشر
2020-03-31
دولة النشر
العراق
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
The present study was conducted to produce a low-calorie fat (LCF) characterized by normal specification of commercial fat and acceptable quality properties, to be used in making low calorie cakes with Low-calorie fat.
The low- calorie fat formulated by blending of beeswax and sunflower oil in three different ratios (25:75, 50:50, 75:25) w/w.
The physiochemical properties of Low-calorie fat and nutritional, caloric and sensory properties of prepared cakes were evaluated.
The properties of melting point and peroxide value are significantly increased (P≤ 0.05) for the three formulated fats.
While the values of free fatty acids and acid value, their values are higher in A25:75 and C 75:25 samples as compared with B 50:50 sample.
Inversely, the blending level of 25:75 had a higher smoke point score.
The sensory properties of prepared cakes all are insignificant (p>0.05) for control A, B and C samples in terms of Taste, Favor, Crumb color, Crumb softness, texture and overall score.
A nutritional content sash, protein, carbohydrate, caloric value, caloric decreasing percentage values are significantly (P≤ 0.05) influenced by control, A, B and C samples.
The caloric value of all cake samples is significantly (P≤ 0.05) decreased with respect to control sample.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Rashid, Rafiq Muhammad Salih& Barqi, Aveen Jalal Ahmad. 2020. Nutrition and quality properties of low-calorie cake made by low-calorie fat formula. Journal of Babylon University : Journal of Applied and Pure Sciences،Vol. 28, no. 1, pp.35-44.
https://search.emarefa.net/detail/BIM-1254487
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Rashid, Rafiq Muhammad Salih& Barqi, Aveen Jalal Ahmad. Nutrition and quality properties of low-calorie cake made by low-calorie fat formula. Journal of Babylon University : Journal of Applied and Pure Sciences Vol. 28, no. 1 (2020), pp.35-44.
https://search.emarefa.net/detail/BIM-1254487
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Rashid, Rafiq Muhammad Salih& Barqi, Aveen Jalal Ahmad. Nutrition and quality properties of low-calorie cake made by low-calorie fat formula. Journal of Babylon University : Journal of Applied and Pure Sciences. 2020. Vol. 28, no. 1, pp.35-44.
https://search.emarefa.net/detail/BIM-1254487
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 42-43
رقم السجل
BIM-1254487
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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