Physical Properties Of Cake From Wheat Flour Using Avocado Paste As Fat Replacer

ABSTRACT Avocado (Persea Americana) paste was utilized to substitute wheat (Triticum aestivum) flour as fat replacer in the production of cake. This study examined the effect of avocado paste substitutions at various proportions in production of cake. The proportions were 100% wheat flour, 95:5%, 90 :10%, 85 : 15%, 80 : 20%, 75 : 25% and 70 : 30% avocado paste. Colour analysis and texture of the cake was evaluated. Results shows L*, a* and b* value of the cakes ranged from 48.56-54.96, 4.83-6.68 and 14.40-22.60 respectively. The peak force of the cakes ranged from 112.00-267.00. It was conclud…