Development of Cake Decorated Cream without Trans Fat

Abstract

The objective of this research was to study the development of cake decorated cream without trans fat. selection of buttercream using as a standards recipe from 3 formulas 50 tasters by 9 Point Hedonic Scales Test. The formula using buttercream had 8.37±0.71 points at very like level was composed of butter 36.08 % shortening 15.47 % white egg 5.15 % sugar 25.77 % salt 1.03 % water 15.47 % and vanilla 10 %. Then substitute shortening with white kidney bean at 0, 25, 50, 75, 100 %. The 100% white kidney bean recipe was the highest acceptable 8.42±0.75 points at the very like level. The acceptance test with 100 consumers was 8.10±0.74 score at very like. The color of products showed L* a* b* C and H were 37.52±0.04, 0.30±0.01, 11.19±0.04, 11.20±0.04, 88.42±0.07 respectively, The Viscosity was 2857±26.62 cPs, Moisture was 31.78±0.05 w.b., Texture (Firmness) was 55340.06±68.39 g, Consistency was 47435.10±376.39 N. and Cohesiveness was 5.30±0.39 g.sec which more than the standard recipe and nutritive values per one serving. Carbohydrates decrease at 0.19 gram, Energy increase at 32.43 kilocalories, Fat decrease at 1.97 gram, Sugar decrease at 30 gram and more protein than the standard recipe with 0.23 gram. per serving at 150 g.