The Influence of Gum Arabic as Fat Replacer on Quality Characteristics of Low Fat Cake.

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The aim of this study was to produce low calorie cake, by replacing fat with different levels (5, 10, 15 and 20%) of gum arabic.  The chemical composition of gum arabic and chemical composition, physical properties, viscosity, PH, color and sensory properties of cakes were evaluated. The results showed that cakes prepared with 0, 5, 10, 15, 20% GA levels had a higher (p ≤ 0.05) mean scores for appearance, crust color, crumb color, flavor, and overall acceptability as compared those prepared with 25 to 60% GA.  Increasing the level of gum arabic resulted a significant decrease in the cakes content of fat and increased the moisture, protein, fiber and ash comparing to control cake. Cakes substituted fat with 15 and 20% of gum arabic had a higher volume, specific volume and viscosity than those prepared with 5 and 10% GA while gum arabic did not significantly affect on the weight and PH of prepared cakes. Moreover, there were significantly (p ≤ 0.05) increased in the values of A*, B*and C and decreased in H values of crust color by increasing the level of gum arabic in cakes however, L* of crust color did not affected with gum arabic

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