Abstract:
Despite the numerous health effects of the dietary
fibers, the amount of the fiber in the
diet is generally lower than the recommended value.
Therefore, increasing the fiber
content of the foods particularly those of high con
sumption can compensate for the
shortage of the fiber in the diet. However, it seem
s a difficult task since increasing the
fiber content can have adverse effects on product a
cceptability. The main objective of this
study was to include oat fiber in the cake recipe a
nd to determine the physical and
sensory properties of the resultant product. Theref
ore, oat fiber at different levels of 0, 5,
10, 15, 20, and 30% (w/w, flour basis) were added i
n the cake recipe. Increasing the level
of oat fiber resulted in the increase in batter den
sity and consistency and cake volume. In
addition, cake crust and crumb became darker. Cake
hardness and gumminess increased,
while cohesiveness and springiness decreased as det
ermined using a texture analyzer.
Cakes containing no more than 20% oat fiber had acc
eptable sensory characteristics. In
total, it was concluded that addition of maximum 20
% oat fiber to cake can result in a
product of acceptable sensory characteristics.
Keywords
, Dietary fiber, functional food, Physical properti
es, Sensory evaluation.
