Nutrition and Quality Properties of Low-calorie Cake Made by Low-calorie Fat Formula

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Rafiq Mohammed Salih Rashid
Aveen Jalal Ahmed Barqi


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.


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How to Cite
R. M. S. Rashid and A. J. A. Barqi, “Nutrition and Quality Properties of Low-calorie Cake Made by Low-calorie Fat Formula”, JUBPAS, vol. 28, no. 1, pp. 35-44, Apr. 2020.