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<p>In the context of increasing interest in healthy and sustainable nutrition, the food industry is challenged to develop innovative products that combine high nutritional quality with consumer acceptance. Therefore, the present study aimed to investigate wheat germ (WG), pumpkin seeds (PS), and rice bran (RB) powders as natural fat replacers in cakes, incorporated at levels of 60% WG, 60% PS, and 40% RB. The formulated cakes were evaluated for physicochemical properties, mineral and vitamin composition, color attributes, texture profile, microbial stability, and sensory quality. Cakes containing WG showed the highest levels of protein, dietary fiber, phenolic and flavonoid contents, as well as elevated vitamins (E and B-complex) and minerals. These samples also exhibited increased firmness, gumminess, and chewiness compared to the control. Cakes with RB showed higher antioxidant activity and improved mineral content. No significant differences were observed in overall sensory acceptability among all formulations. Moreover, all fortified cakes demonstrated improved microbial stability during storage. Overall, wheat germ, pumpkin seeds, and rice bran powders can be effectively utilized as natural fat replacers to produce nutritionally enhanced, antioxidant-rich, and microbiologically stable cake products with acceptable sensory properties.</p>

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Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月24日

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  • Maha I. K. Ali,
  • Seham Y. Gebreil,
  • Saadia M. Hashem

摘要

In the context of increasing interest in healthy and sustainable nutrition, the food industry is challenged to develop innovative products that combine high nutritional quality with consumer acceptance. Therefore, the present study aimed to investigate wheat germ (WG), pumpkin seeds (PS), and rice bran (RB) powders as natural fat replacers in cakes, incorporated at levels of 60% WG, 60% PS, and 40% RB. The formulated cakes were evaluated for physicochemical properties, mineral and vitamin composition, color attributes, texture profile, microbial stability, and sensory quality. Cakes containing WG showed the highest levels of protein, dietary fiber, phenolic and flavonoid contents, as well as elevated vitamins (E and B-complex) and minerals. These samples also exhibited increased firmness, gumminess, and chewiness compared to the control. Cakes with RB showed higher antioxidant activity and improved mineral content. No significant differences were observed in overall sensory acceptability among all formulations. Moreover, all fortified cakes demonstrated improved microbial stability during storage. Overall, wheat germ, pumpkin seeds, and rice bran powders can be effectively utilized as natural fat replacers to produce nutritionally enhanced, antioxidant-rich, and microbiologically stable cake products with acceptable sensory properties.