Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties

Abstract

The aim of this work was to evaluate the quality characteristics of the cakes produced with zero trans interesterified shortenings containing high levels (75% and 85%) of refined olive oil (OO). A commercial cake shortening (CCS) was also used as control sample. Cake baking quality was determined by color, weight loss, volume, texture, symmetry and uniformity indices. Sensory evaluation was also conducted for shape, pore distribution, odor, off-flavor, softness, moistness and overall acceptability. Cakes produced with the fat containing 85% OO (IF2) had lighter surface color, proper symmetry and desirably curved surface. Hardness values of the cakes were increased with the increase of OO amount in the fat blends and volume of the cakes were decreased. Although total acceptability was lower than the control sample, some physical properties (pore distribution, odor, off-flavor, softness) were comparable with the control sample. The results showed that olive oil shortenings could be successfully used as a functional and nutritionally valuable substitute for commercial shortening, even in quantities up to 85%, without significant deterioration of the technological quality of cake.