Water Quality Index of man made reservoirs of River cauvery in trichy

Abstract :

The nutrient composition of apple and tomato makes them excellent candidates for fat reducing agents in baked goods. The properties of the apple fruit and tomato, may prove to be favourable replacements for fat in various food formulations. This study was conducted to investigate the effectiveness of partial replacement (50%) of fat by different replacers (apple fruit and tomato puree) on the sensory properties of plain shortened cake. Compared with the control both fat-reduced cakes have greater acceptable for all sensory attributors. Appearance was the only sensory category in which a significant difference was seen (p<0.05). Both apple and tomato cakes were found to have overall acceptance and at the 50% level of fat replacement, the total fat content for the apple and tomato cakes decreased by 30 and 35gms respectively.