Production and Evaluation of Low Fat Cake Containing Flaxseed and Okra gums as a Fat Replacer

Fat was replaced in cakes with flaxseed and okra gums at 25 up to 100%. The results indicated that the proximatechemical composition of the replacement cakes showed a significant increase (P≤0.05) in moisture as the replacementlevels of both gums increased relative to a significant lowered in fat content. The caloric value of replaced cakes withboth gums showed a significant lowered which was more pronounced in flaxseed replacement cakes rather than okragum cakes being 21.11 and 19.33% at 100% replacement, respectively. Replacement with both gums at different levelssignificantly lowered the weight, volume, height and specific volume of cakes. Okra gum-replaced cakes exhibitedbetter physical properties than flaxseed-replaced cakes. The texture profile analysis (TPA) showed that both gumsadded tenderness and resilience to the cakes up to 75% and 100% replacement which was more pronounced in okragum-replaced cakes rather than those replaced with flaxseed. The sensory evaluation of cakes showed that the colourand flavour of okra gum-replaced cakes were highly acceptable up to 100% replacement level, where, the texture andoverall acceptance were accepted by the panelists up to 75%. Flaxseed gum-replaced cakes were highly accepted upto 75% replacement levels. Both gums used in the present study were very successful in producing highly acceptabletender cakes thus allowing production of potentially healthier food items.