Evaluating the Influence of Sesame Oil and Psyllium Seed Mucilage usage, on the Sensory and Chemical Properties of Oil Cake

According to the disadvantages of solid fats in baking products such as cakes in terms of Health, in this study, the effect of sesame oil and Psyllium seed mucilage were investigated on the chemical properties of dough and sensory properties. Fat replacement with sesame oil and emulsifier replacement with Psyllium seed mucilage in the formulation of oil cakes, were used in the ratio of 0, 50 and 100%. Moisture, protein, gluten and flour particle size measurements for flour, acidity, peroxide, melting point and iodine index measurements for shortening & sesame oil carried out based on national standards and determining the fatty acids profile and organoleptic test were conducted on the cake samples. Data analysis was conducted by factorial test in a completely randomized design and Duncan's Multiple Range at 5% and was analyzed by SPSS software.In this study, in the cakes produced by the replacement of 100% sesame oil instead of shortening, sensory parameters such as texture, color, flavor, appearance and overall acceptance were decreased. On texture evaluation, as the most important sensory test parameter, with the replacement in the amount of 100%, texture scores decreased (p