Vol. 6, Issue 4 (2018)
Evaluation of nutritional quality of cake supplemented with peanut butter
Author(s): SB Bheda, PN Timbadiya, HP Gajera and KH Sodha
Abstract: In this study Hydrogenated fat was reduced using peanut butter to decrease the level of saturated fatty acids in cakes. Cakes were prepared using different ratio of hydrogenated fat and peanut butter (1:1, 0.8:0.2, 0.6:0.4, 0.4:0.6, 0.2:0.8, 0:1) were further analyzed to determine fatty acid composition and biochemical properties. Saturated fatty acids (Palmitic acid, Stearic acid and Myristic acid) were comparatively higher in control cakes than treated cakes. Saturated fatty acids were reduced as concentration of PB increased in different treatments. Unsaturated fatty acids (Oleic acid and Linoleic acid) were comparatively lower in control cakes than treated cakes. Unsaturated fatty acids were increased as concentration of PB increased in different treatments. Oil stability index of experimental cakes increased up to 1.35% with increasing concentration of PB. Microbial counts were increased with incorporation of Peanut butter due to high % of moisture. Rancidity was gradually lower in experimental cakes than control cakes. Cakes with 40% supplementation of PB had favorable fatty acid composition with substantial oil quality.
Objectives
Preparation of peanut butter
Preparation of cakes in different ratio of vegetable fat to peanut butter
Microbial count of cakes in different ratio of vegetable fat to peanut butter
Biochemical characteristics
Fatty acid profiling
Pages: 2388-2393 | 520 Views 85 Downloads
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How to cite this article:
SB Bheda, PN Timbadiya, HP Gajera, KH Sodha. Evaluation of nutritional quality of cake supplemented with peanut butter. Int J Chem Stud 2018;6(4):2388-2393.
