Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers
References:
21
Abstract
The link of fats to chronic diseases is well established.Overconsuming of high energy-dense foods may contribute to prevalence of obesity as well as the risk of chronic diseases.Fat replacers are used to provide some or all of the functional properties while providing fewer calories than the fat being replaced.In our study whole zucchini and whole kiwi fruit were used as fat replacer in producing ...
Subjects
Sustainable Development Goals (SDG)
Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers
Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers
References:
21
Abstract
The link of fats to chronic diseases is well established.Overconsuming of high energy-dense foods may contribute to prevalence of obesity as well as the risk of chronic diseases.Fat replacers are used to provide some or all of the functional properties while providing fewer calories than the fat being replaced.In our study whole zucchini and whole kiwi fruit were used as fat replacer in producing ...