Technological Characteristics and Consumer Sensory Preference of Cake When Fat is Replaced with Chia Seeds
Cardiff Metropolitan University
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Salvia hispanica L., more commonly known as ‘chia seeds’, have been proposed as a fat replacer in cake. The aim of this study was to evaluate the technological and sensory characteristics of cake, when fat was replaced with 0% (control cake), 25%, 50%, 75% and 100% of chia seeds. Technological characteristics including: height, weight, pH, volume, specific volume, texture, colour and crumb structure were analysed after 24 hours. Texture analysis was also conducted after 7 days to see if chia seeds affected the texture over the shelf-life. Sensory analysis (overall preference) was carried out on the control, 75% butter 25% chia seed and 50% butter 50% chia seed cakes after 72 hours, to evaluate consumer preference. There was a significant (p<0.017) difference in preference between the 75% butter 25% chia seed and 50% butter 50% chia seed cakes, but overall, the most preferred cake was the 75% butter 25% chia seed. The calorie content of each cake was also calculated which showed a decrease of 5.83% at the optimum level (25%). Replacement of fat with chia seeds at the 25% level, showed no significant (p>0.05) differences in texture compared to the control, after 24 hours and 7 days. All other samples showed significant (p<0.05) differences. There were no significant (p>0.05) differences in specific volume between the control and 75% butter 25% chia seed cake, where all other samples showed significant differences. The study concluded that the most acceptable fat replaced cake was the 75% butter 25% chia seed cake.
BSc (Hons) Food Science and Technology
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