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In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup- cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value. Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully. [ABSTRACT FROM AUTHOR]

In this project, low-fat composite (wheat-millet) cup cake was produced. Fenugreek seed gum (0.25, 0.50, 0.75 and 1%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 %. specific gravity and consistency of batter and moisture, specific volume, porosity, firmness (2 hours and 1 week after baking), crust color and sensory properties of chiffon cake were measured. The sample containing 0.25% Fenugreek seed gum had the lowest specific gravity and firmness and the highest specific volume, porosity, L* value and overall acceptability score. Also, the result showed the technological and sensory properties of sample containing 0.25% Fenugreek seed gum was similar to control. Moisture and a* value were increased and b* value was decreased by increasing Fenugreek seed gum. Finally, the removal of 50% of oil in chiffon cake formulation was performed successfully. [ABSTRACT FROM AUTHOR]