In this study, it was used 75% of sugar in cake were substituted by stevioside
to give the equivalent sweetness of replaced sugar. Shortening was also substituted
at 50% level by maltodextrin gel. Wheat flour was replaced at 5,10,15 and 20%
levels by okara, com bran and peanut hulls as fiber sources. Chemical, physical
measurements and sensory characteristics of produced cakes were studied.
Increasing the level of fiber sources from 5 to 20% lead to a decrease in cakes
volume for all fiber sources and its lead to an increase in the dietray fiber content of
cakes as high 24 times of the control. Adding 5 and 10% levels of fiber sources into
sugar-fat substitution cake resulted an acceptable cakes with reduction in calories and
subtitution of weat flour with okara till 15% improved cake quality.