Journal of Food, Agriculture and Environment




Vol 7, Issue 2,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Evaluation and properties of formulated low calories functional yoghurt cake


Author(s):

A. M. Abdel-Salam 1*, A. S. Ammar 1, W. K. Galal 2

Recieved Date: 2008-11-22, Accepted Date: 2009-04-12

Abstract:

The aim of this study was to prepare and evaluate a formulated functional yoghurt cake using hot water extract of stevia leaves as a sweetener. The ingredients of the regular yoghurt cake were replaced by both low caloric value and functional ingredients. Sucrose was replaced by hot water extract of stevia, butter was replaced by olive oil, full cream milk was replaced by skimmed milk, whole egg was replaced by egg white and 72% extraction wheat flour was replaced by whole wheat flour. Orange peels and lemon rind were also added to the formulated yoghurt with stevia extract. Sensory evaluations for both the regular yoghurt cake and formulated yoghurt cake for diabetics were carried out using scores of the appearance, color, odor, flavor, texture and overall acceptability. The obtained results showed that the regular yoghurt cake and formulated yoghurt cake for diabetics have a good score. The biological evaluation of rat blood parameters of control and yoghurt cake for diabetics groups showed that bilirubin, high-density lipoprotein (HDL) cholesterol, triglycerides, cholesterol, creatinine, alkaline phosphatase, blood glucose and gamma-glutamyl transpeptidase (γ-GT) values (means) in yoghurt cake for diabetics group were similar to results obtained in regular yoghurt cake group. There was a slight decrease in urea and aspartate aminotransaminase (AST) (37.05 mg/dl and 86.82 U/L, respectively) values in yoghurt cake for diabetics group compared with control (43.26 mg/dl and 97.00 U/L, respectively). It was concluded that formulated functional yoghurt cake containing hot water extract of stevia, whole wheat flour, egg white, skimmed milk, yoghurt, orange peel lemon rind and olive oil would be a great meal for diabetics.

Keywords:

Stevia, yoghurt cake, biological evaluation, sensory evaluation, diabetes


Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 218-221


Full text for Subscribers
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :