Avocado as a baking fat substitute in cakes.

Abstract

Avocado (Persea americana) is known to have high dietary fiber and monounsaturated fatty acids which can reduce low density lipoprotein (LDL); thus, reduced risk of coronary heart diseases. This study investigated the substitution of margarine for avocado in cake formulations and its impact on proximate composition, physical properties, and sensory attributes of the cakes. The cakes were prepared with five different proportions of avocado as percentages of the total baking fat, which were 0% (Control), 25%, 50%, 75%, and 100%. Properties of the cakes namely, volume, texture (hardness), proximate composition and sensory acceptability were assessed. Results showed a decrease in volume with increasing baking fat substitution levels, with about 16% decrease in volume as the baking fat was fully substituted with avocado. A 42% increase in cake hardness was exhibited when the baking fat was fully substituted with avocado. Sensory evaluation revealed that substitutions up to 50% avocado were accepted by consumers, scoring above the midline threshold on all attributes. The overall consumer acceptability of the cakes was significantly influenced by increasing levels of baking fat substitution for avocado. Cakes with 25% and 50% avocado substitution levels scored above 6 in overall acceptability on a 9-point hedonic scale, indicating that they were well liked by the panelists. At higher substitution levels (75% and 100%), scores for taste, aftertaste, and aroma declined significantly. Proximate analysis results demonstrated that increasing avocado substitution increased moisture, and fiber content while reducing total fat content of the final cakes. The study findings demonstrate that avocado can be used to reduce fat and increase fiber content of cakes with minimal impact on cake sensory properties.

Keywords: Avocado; baking; fat-substitution; Avocado Puree, Proximate Composition, Consumer Acceptability