Open AccessEffect of Fat Replacement with Tahena on the Quality Properties of Shortened Cake
Author(s) -
Baghdad Science Journal
Publication year - 2012
Publication title -
mağallaẗ baġdād li-l-ʿulūm
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.167
H-Index - 6
eISSN - 2411-7986
pISSN - 2078-8665
DOI - 10.21123/bsj.9.1.57-62
Subject(s) - food science , moisture , chemistry , horticulture , biology , organic chemistry
The objective of this research was to investigate the effect of replacing fat(shortening) with different percentages of tahena on the quality properties (physiochemical and sensory ) of shortened cake.The percentages of moisture,protein ,fat and ash of cake increased significantly(p