Table 2. Consumer evaluation of sensory characteristics of plain shortened cakes with 25%, 50%, and 75% of the fat substituted with pawpaw puree and a control cake.z,y
| Color | Flavor | Texture | Tenderness | Aftertaste | Overall acceptability | |
|---|---|---|---|---|---|---|
| Control | 2.5 ax | 3.2 ab | 3.2 b | 3.0 b | 3.2 a | 3.1 b |
| 25% pawpaw | 2.6 a | 3.1 b | 3.0 b | 3.0 b | 3.3 ab | 3.1 b |
| 50% pawpaw | 3.3 b | 3.7 a | 4.5 a | 4.4 a | 3.7 ab | 4.0 a |
| 75% pawpaw | 3.5 b | 3.4 ab | 4.1 a | 4.0 a | 3.7 b | 3.7 a |
z1 = like extremely, 2 = like very much, 3 = like moderately, 4 = like slightly, 5 = dislike slightly, 6 = dislike moderately, 7 = dislike very much, 8 = dislike extremely.yn = 105.
xMeans with different letters in the same column are significantly different at P < 0.05. The mean of each sample is compared with the mean of each of the other samples independently with Tukey's honestly significant difference.
data (P < 0.05) indicated that there were significant differences amongst samples primarily in the categories of color, texture, tenderness, and overall acceptability. The differences were notable between the control and 25% samples and the 50% and 75% samples. Sensory evaluation scores are summarized in Table 2.
Overall data suggested that a 25%-fat-replacement with pawpaw fruit is acceptable in a plain shortened cake food formulation. The majority of significant differences detected were between the control and 25% samples and the 50% and 75% samples. The increased replacement of fat in the cake samples resulted in a reduced preference for the categories of color, texture, tenderness, and overall acceptability. This is consistent with Swanson and Munsayac's (1999) description of the functionality of fat in baked products.
The nutrient composition and the color of the pawpaw fruit contribute to the color of the final cake product. The results showed that the preference for the color of the cake decreased with the greater addition of the pawpaw fruit. This is consistent with Duffrin et al. (2001) findings in muffins. A difference was detected in the panelists' appearance ratings of the muffins made with pawpaw. Because pawpaws range in color from yellow to orange based on the variety type of the fruit, testing different varieties of pawpaw fruit (Pomper et al., 1999) particularly those lighter in color, as a fat replacement is warranted.
The decreased preference for the texture and tenderness of the samples made with a higher percentage of fat replacement was due to the decrease in the amount of fat in this particular food formulation. Fat is a vital ingredient in baked goods, providing flavor and mouthfeel as well as contributing to appearance, texture, and tenderness of the product (Zoulias et al., 2000). The expectation for this product was a light and fluffy cake, the higher percentages of fat replaced resulted in a reduction of these characteristics. The influence on the color, texture, and tenderness appeared to influence the preference ratings for the category of overall acceptability. Participants preferred the control and 25% samples in this food formulation.
replacement was due to the decrease in the amount of fat in this particular food formulation. Fat is a vital ingredient in baked goods, providing flavor and mouthfeel as well as contributing to appearance, texture, and tenderness of the product (Zoulias et al., 2000). The expectation for this product was a light and fluffy cake, the higher percentages of fat replaced resulted in a reduction of these characteristics. The influence on the color, texture, and tenderness appeared to influence the preference ratings for the category of overall acceptability. Participants preferred the control and 25% samples in this food formulation.
A high percentage of fat replacement with pawpaw fruit puree in a plain shortened cake recipe did not produce an ideal product. In examining Duffrin et al. (2001) muffin formulation, it appears that some fat is required in a food formulation along with pawpaw fruit puree for a desirable product. This point warrants further investigation in determining appropriate proportions of fat substitution using pawpaw fruit puree in a variety of baked good food formulations.
In conclusion, the results obtained from this study are useful for informing consumers about the potential uses of pawpaw fruit as a carbohydrate-based fat-reducing agent in baked products. Food and nutrition professionals can educate their clients about the added benefits of substituting some of the hydrogenated vegetable oil in recipes with pawpaw fruit puree. The benefits of using pawpaw as fat-reducing agent include: less trans fatty acids and total fat in the baked good, less calories, and added nutritional benefits.
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