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Utilization of Some Food Processing Wastes As A Fat Replacers in Cakes
Utilization of Some Food Processing Wastes As A Fat Replacers in Cakes
ABSTRACT
INTRODUCTION
Fats in foods serve three basic functions as sources of essential fatty
acids, carriers of fat soluble vitamins and energy sources (Mela, 1990 and
Papadima and Bloukas 1999).The apparent relationship between dietary fat
and the development of cardiovascular disease and hypertension has
prompted consumers to be more aware of and concerned about the amount
of fat in their diet (O’Neil, 1993). A fat replacer is an ingredient that can be
used to provide some or all of the functions of fat, yielding fewer calories than
fat (Jonnalagadda and Jones,2005). Fat replacers are classified according to
Akoh and Swanson (1987) and Gillat and Lee (1991) into three categories;
lipid-based, protein-based and carbohydrate-based ingredients. Cake is
popular bakery item that contain significant amount of fats. cake contains
about 50 g fat/100 g flour (Abd El-Khalek, 2007). Increased proportions of
fiber in foods are known to reduce the risk of colon cancer, obesity,
cardiovascular disease and several other disorders (Anon, 2001). Addition of
orange and apple peels up to 10% as fat replacers in beef burgers resulted in
scores for sensory and physical qualities similar to control with high fat level
without adding ingredient and decreased fatty acids, which indicated that this
fibers (orange peels and apple peels) can be considered a good fat replacers
in meat production (Bessar, 2008).Whey protein concentrate is an ideal
functional ingredient which can combat both malnutrition and obesity and has
Shehata, E. M. et al.
been used in the preparation of several food products (Tripathy et al., 2003;
Pinto et al., 2007; Singh et al., 2003; Rai and Jayaprakasha, 2004).Dietary
fibers and pectin are considered as very excellent hypocholesterolemic
agents in animals. These components decreased serum total cholesterol,
total lipids, low density lipoprotein cholesterol (LDLc) and reduce serum
triglyceride, (sGPT), and (sGOT) as recorded by Bobek et al., (1998); Bobek
(1999) and El-Zoghbi and Sitohy (2001). In this study whey protein
concentrate and orange peels were used as fat replacers in preparing cakes.
Their effect on chemical, physical and sensory characteristics were studied,
also the biological evaluation of low-fat cake was carried out.
Materials
The materials used in this investigation and their sources were
Wheat flour: (72% extraction), butter, powdered sugar, egg, milk, baking
powder, yeast, vanilla and salt were obtained from a local market at Kafr El-
Sheikh city, Egypt .
Whey protein concentrate: Whey protein concentrate was obtained from
The Egyptian Co. for Advanced Foodstuff industries (Farag Group)
Alexandria, Egypt .
Orange peels: Orange peels were obtained from El-Naser Company for
Food Preservation (Kaha), Kalubeia, Egypt.
Kits for the biological evaluation:
Kits used in the determination of total cholesterol, high density
lipoprotein cholesterol (HDL-cholesterol) and triglycerides in serum were
obtained from Biodiagnostic Co., Cairo, Egypt.
Methods:
Preparation of orange peels:
o
The peels were washed and dried at (55 + 2 C) for 2days in electric
oven (E. Schulg 6 Co. Inh. Franz. K G) then ground into a fin powder, packed
o
in polyethylene bags and kept at -20 C until used.
Cake preparation:
The Cake was prepared according to Hanneman (1984). The
formulation of cake consisted mainly of :100g flour (72%) extraction), 50g
sugar, 50g butter, 35g whole egg, 4g milk, 3g baking powder, 0.2g vanilla,
and 30 ml water. For low fat applications, fat replacers (i. e. whey protein and
orange peels) were added with the drying ingredients to replace 30,40,50 and
70% of butter used in cake formula.
Chemical analysis
Moisture content, ether extract (fat), protein, crude fiber and ash content
in raw materials and cakes were determined using the methods outlined in
A.O.A.C. (2000). Total carbohydrates were calculated by difference. Caloric
value of raw materials and products was calculated according to the following
equation:
E (caloric value) = 4(carbohydrate %+ protein %) + 9 (fat%)
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J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (11), November, 2011
The tested cakes were chosen because they were higher in total sensory
score and used in feeding the rats as shown in Table (B).
Body weight and food intake were recorded weekly over the six week
experimental period. Blood samples were taken from rats at the end of the
experiment. The blood samples were collected after 12 hour fasting from vein
plexus eye, put of samples into dry clean centrifuge tube and left to cold. The
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Shehata, E. M. et al.
blood was centrifuged for 10 minutes at 3000 rpm to separate the serum,
o
which was stored frozen at (-18+2 C) until biochemical analysis (El-
Khamissy, 2005). The liver, kidney, spleen and heart of each animal and
weighted immediately. Body weight gain (BWG) and food efficiency ratio
(FER) according to the method of Chapman et al. (1959) .
Biochemical analysis
The concentration of Triglyceride was measured according to the
method of Fossati and Prancipe(1982). Total cholesterol and High density
lipoprotein cholesterol (HDL) were determined following the method of
Richmond (1973). Low density lipoprotein cholesterol (LDL) concentration
was calculated as the difference between total cholesterol and HDL
cholesterol according to the method of Freiedwald et al. (1972). Atherogenic
index is an indication for susceptibility for atherosclerosis which was
calculated as described by Kawase et al. (2000) Liver function (GOT), (GPT)
were determined according to the method described by Varley et al. (1980).
Statistical analysis:
Data of chemical analysis, physical measurements, sensory
evaluation and biological analysis were subjected to analysis of variance
followed by Duncan's multiple range tests according to Steel and Torrie
(1980).
Table (1): Gross chemical composition and caloric value of butter and
fat replacers (g/100 g on dry weight basis)
Total* Available Caloric
Ether Crude
Samples Moisture protein ash carbo- Carbo- Value
extract fiber
hydrates hydrates (Kal/100g)
Butter 14.84a 97.34a 1.20e 0.0d 0.40c 1.06e 106e 885.06a
Whey protein
3.83d 3.42b 66.29a 0.0d 7.00a 23.29d 23.29d 389.10b
concentrate
Orange peels 10.67a 5.60c 2.67c 13.38a 4.24b 87.4 9a 74.11a 357.52c
Each value is an average of three determinations Values followed by the same letter in
columns are not significantly different at P<o.o5
Total Carbohydrates were calculated by difference.
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J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (11), November, 2011
Carbohydrates
Carbohydrate
Cake
Caloric value
Ether extract
Crude fiber
(Cal/100g)
Available
Moisture
Protein
Total*
Ash
Samples
e a e a e a a a
control 27.81 23.00 9.91 0.57 2.43 64.66 64.09 503.00
d b d a d b b b
30% 28.69 16.61 19.67 0.57 3.42 60.30 59.73 467.08
c c c a c c c c
Whey 40% 29.31 14.48 22.92 0.57 3.75 58.85 58.28 455.12
b d b a b d d d
protein 50% 30.06 12.35 26.54 0.57 4.08 57.39 56.82 443.35
concentrate 70% a e a a a e e e
30.7 8.09 32.69 0.57 4.74 53.86 53.79 419.21
e a e e e e e a
control 27.81 23.00 9.91 0.57 2.43 64.66 64.09 503.00
d b d d d d d b
30% 28.60 16.94 10.13 2.57 3.01 69.33 66.76 465.33
c c c c c c c c
Orange 40% 31.13 14.92 10.20 3.25 3.19 70.91 67.66 452.74
b d b b b b b d
peels 50% 32.30 12.90 10.28 3.92 3.39 72.45 68.53 440.16
a e a a a a a e
70% 33.40 8.86 10.42 5.25 3.77 75.58 70.33 415.07
Each value was an average of three determinations
Values followed by the same letter in columns are not significantly different at P<0.05
* total Carbohydrates were calculated by difference.
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J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (11), November, 2011
and overall acceptability of cakes were highest than their full fat counterpart.
This results are in parallel with Attia et al. (2000) who found that the cake
processed using wheat flour that replaced by 20% of protein isolated from
tomato seeds gave the highest score for color, while cake made by using
wheat flour that replaced by 10% tomato seed protein had scores for taste
and texture that were nearly similar to those of cake that prepared using
wheat flour only.
The aforementioned results are agreed with Ahmed et al. (2009) who
concluded that sensory evaluation of different cupcake types produced from
wheat flour containing different levels of orange peel and essential oil showed
that there are non-significant differences in taste and flavor between
treatments (control with orange), orange peels 2.5%+ orange juice, orange
essential oil 0.3% + orange juice and control.
Biological evaluation of cakes.
Body weight, weight gain, food efficiency and relative organ weight of
rats fed control and low-fat cake diets:
Data in Table (5) indicated that the initial weight of rats ranged from
90.49 to 81.00 g while their final weight after 5 week biological evaluation
ranged from 112.6 to 125.00 g. Weight gain of rats fed on cakes with 70%
whey protein concentrate and 70% orange peels were found to be higher
than those of rats fed control cake. For the rats fed on cakes with 70% whey
protein concentrate the food efficiency ratio was lower than those of rats fed
control cake. But food efficiency ratio for the rats fed on cakes with 70%
orange peels were found to be higher than those of rats fed control cake. It
means that the food efficiency was increase significantly (P<0.05) by
increasing fat replacement of cake made with fat replacement. These results
are in agreement with El-Bastawesy and Hareedy (2004) who concluded that
the supplementation of high fat diets with 10% dietary fibers or 1% pectin
increases feed efficiency ratio, body weight gain and daily body weight.
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Also data in Table (5) showed that rats fed cake diets containing whey
protein concentrate and orange peel as a fat replacer were not affected on
liver weight and had a significantly (P<0.05) higher kidneys weight when
compared to the control group. Spleen and heart weight, was not significantly
influenced by using fat replacer (i.e. whey protein and orange peels). These
results agree with those obtained by Mansour et al. (2003) who mentioned
that heart, kidney and lungs weight were not significantly affected by fat
replacer level.
Table (5): Body weight, weight gain, feed efficiency and relative organ
weight of rats fed control and low-fat cake diets:
Component groups of rats
Weights
Group (1) Group (2) Group (3)
c b a
Initial body weight (g) 81.00 87.11 90.49
c b a
Final weight (g) 112.00 120.00 125.00
c b a
Body weight gain(g) 31.00 33.40 34.51
c a b
Food intake (g) 574.00 657.00 581.00
b c a
Feed efficiency ( %) 5.4 3.9 5.9
a a a
Liver (%) 3.14 3.00 2.90
b a a
Kidneys (%) 0.64 0.74 0.79
a a a
Spleen (%) 0.32 0.35 0.34
a a a
Heart (%) 0.37 0.38 0.37
Each value was an average of five determinations
Values followed by the same letter in columns are not significantly different at P<0.05
G1= rats fed on control cake, G2 rats fed on cake made with 70% whey protein
concentrate and G3 rats fed on cake made with 70% orange peels.
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أجريت هذه الدراسة بغرض االستفادة من كال من مركز بروتينات الشرش وقشور البرتقاا
كباادا جياادة لناادهون ا صاانا ة الكي ا حيااأ أمكاان اسااتبدا أجاازاد ماان الاادهن حت ا نساابة ٪ 07
بواسطة مركز بروتينات الشارش وقشاور البرتقاا ا الكيا ماف االحتفاا بواواح ةاوية حساية
جيدة باالةا ه إل ذال ان تناو الكيا المصانف بهاذا االساتبدا حقا وا اد اذا ياة وصاحية الياة
حيأ تم تقني كمية الادهن و كمياة الطاقاة الناتجاة وزياادة نسابة الباروتين ا حالاة االساتبدا بمركاز
بروتينات الشرش وزيادة األلياف الغذا ية حالة االستبدا بقشور البرتقا .
وقد أجريت دراسة بيولوجية باستودام ران التجارب حياأ تام تغاذيتها نا الكيا المصانف
باستودام بدا الدهون و أوةحت النتا ج انوفاض كال من الكوليساتيرو والجنيساريدات الثالثياة
و النيبوبروتينااات المنوفةااة الكثا ااة وكااذال إنزيمااات الكبااد و ارتفباات نساابة النيبوبروتينااات اليااة
الكثا ة.
وبناااد ن ا مااا تقاادم يجااب تشااجيف مصااانف األاذيااة نا تجهيااز واالحتفااا بااببض مونفااات
التصنيف مث مركز بروتينات الشرش و قشور البرتقا و التوصية باالستفادة منها كبدا ألجزاد من
الدهن ببض منتجات الموابز.
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