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Effect of using Non-dairy creamer as a fat substitution on quality properties of cake
Abstract
The present study aimed to study the effect of using a non-dairy creamer (NDC) by partial substitution levels 10, 15 and 20% of fat on quality properties of cake.The results reveal that NDC contains 1.93, 34.15 and 5.5 protein, lipid and ash (on dry basis), respectively.On the other hand, moisture, protein, ash, fibers, carbohydrates, volume and particular volume in cake treatments were increased ...
Keywords
Sustainable Development Goals (SDG)
2022
Article
Open Access
2-Y Citation Average
0.712
Language
Country
Effect of using Non-dairy creamer as a fat substitution on quality properties of cake
Abstract
The present study aimed to study the effect of using a non-dairy creamer (NDC) by partial substitution levels 10, 15 and 20% of fat on quality properties of cake.The results reveal that NDC contains 1.93, 34.15 and 5.5 protein, lipid and ash (on dry basis), respectively.On the other hand, moisture, protein, ash, fibers, carbohydrates, volume and particular volume in cake treatments were increased ...
Keywords
Sustainable Development Goals (SDG)
2022
Article
Open Access
2-Y Citation Average
0.712
Language
Country