Optimization of functional cake formulation using Aloe veragel powder

Carbohydrate-based fat substitutes used in confectionary products like cake. In this study, different percentages of Aloe Vera gel powder (5.7, 11.25, and 13.125%) were used as fat substitute functionaldiet cake.Some physicochemical properties (moisture, pH, hardness, weight loss, volume and calories), sensory (flavor, color, texture, overall acceptance) and microbial characteristics (total count of mold and yeast) of cake were studied. The results of the tests showed that the moisture content of the manufactured cakes increased and the hardness, weight loss, pH and calorie values were significantly decreased compared to the control sample (P<0.05). The growth of mold and yeast in the treatments containing Aloe Vera gel powder (5.7 and 11.25%) was significantly lower than the control sample.use of Aloe Vera gel powder resulted in a significant reduction in cake volume compared to the control sample (P<0.05). The results of sensory evaluation indicated that adding aloe vera gel powder caused a significant reduction in the color of the samples compared to the control sample and the texture characteristics improved from the point of view of the evaluators compared to the control sample (p <0.05).Overall, the results showed that by adding a 7.5% aloe vera gel powder as an alternative, the amount of fat used in the cake formulation could be reduced without causing a fundamental change in the product characteristics.