Quality Standardization of Bakery Cake with Rice Flour as a Fat Replacer

Bakery products constitute one of the most consumed foods in the world. Among them, cakes are particularly popular and especially associated with consumer due to its special delicious taste and organoleptic characteristics. Generally, the fat content of cake (20-30%) is higher than other bakery product. As excessive intake of fat is associated with health disorder so market demands increase for lower-fat products as well as to maintain the taste of the products. There are mainly three categories of a fat substitute and these are a lipid, protein, and carbohydrate-based fat substitute. Among these, the carbohydrate-based fat substitute was used for this study. To full fill the above purpose, two variety of rice (Bora and Komal) was selected for the replacement of fat in cake because of unique functional properties (water and oil absorption capacity, solubility, and emulsifying properties) of rice flour. Selection of composition for the preparation of bakery cake was done by using a different percentage of fat replacer and finally, the sensory analysis was carried out to determine the quality of the prepared bakery cake. The observed result indicated that water and oil absorption capacity of Bora rice flour was higher than Komal rice flour. However, the solubility of Komal rice flour was slightly higher than Bora rice flour. Meanwhile, the emulsifying capacity and stability of Bora rice were observed higher than Komal rice flour. Observed results of the sensory parameter of cake prepared at different concentration of Bora rice flour exhibit higher value compared to Komal rice flour. So, Bora rice flour could be used as a fat replacer up to 20% for the preparation of the cake.