This study aimed to replace refined sugar in pound cakes with different concentrations of
dried apples and provide analytical data regarding physicochemical composition and …

Squash and cantaloupe puree (25, 50, 75 and 100%) were used to substitute fat in the
production of cake. Cakes prepared with 25% puree (for both squash and cantaloupe) had …

The consumption of reduced-calorie cakes has been increasing, however this has
presented challenges to be overcome concerning the formation of their structure when the …

Avocado pear pulp (Persea americana) is indigenous to Mexico. It is widely cultivated and
consumed all over the world. Its oil is rich in monounsaturated fatty acids (SFAs) and can be …

Food is the basic necessity of life and everyone in this world is interested in it. A recent
survey stated that consumers are concerned about limiting the amount of calorie and …

Fat was replaced in cakes with flaxseed and okra gums at 25 up to 100%. The results
indicated that the proximate chemical composition of the replacement cakes showed a …

Fat replacer are used to provide some or all of the functional properties of fat while providing
fewer calories than the fat being replaced. Microcrystalline (MCC), pectin and egg white …

Food is a subject of vital interest to everyone in the world. A majority of consumers shown
concern regarding restrictions for limiting of high calorie and cholesterol in daily diet, as …

Utilizing stevia instead of sucrose to cut calories and improve nutritional value of cake, and
using internal watermelon peels for preparing puree to substitute fats in cupcakes. Muffins …

Objectif: La banane plantain, troisième production vivrière en Côte d'Ivoire, est une denrée
saisonnière sujette à d'importantes pertes post récolte évaluées à environ 30%. Ces pertes …