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Madya Chek Zaini Hassan is working as a Professor at Department Food Biotechnoloy Faculty Science and Technology, Universiti Sains Islam Malaysia. She completed her Bachelors of Science in Foodservice Management (Hons.), University of New Haven, Connecticut, USA 1981, Masters of Science in Human Nutrition and Foodservice Management, University of Nebraska, USA in 1987. She is worked as a Dean of Faculty of Hotel and Tourism, UiTM (1093-1998), Human Resource and Training Manager in INTEKMA Resort (UiTM) from (1999-2002), Director of Research Management (USIM) from 2009-2011; Research interest: Human Nutrition and Health, Foodservice, Product Development , Bakery Science and Technology, Beverage Technology.
Fats used in baking contain trans fatty acid that has been proven to contribute towardsvarious health problems. Palm stearin is used to substitute shortening in different ratiosto observe the effects on the physicochemical properties of cake. Formulations A, B, C,D, and E each has palm stearin substitution of 0 %, 25 %, 50 %, 75 %, and 100 %respectively. All formulations were analysed for its specific gravity, fat content,moisture content, colour analysis, texture analysis and sensory analysis. At 25 % levelof substitution (formula B), moisture content (0.44 ±0.00 %), fat content (27.75 ± 0.42%), hardness (1469.4 ± 432.1 N), and overall liking in sensory analysis (5.5 ± 1.10) arefound to be similar with formula A. Formula B for colour analysis 80.84 ± 0.20 (L*),2.79 ± 0.40 (a*), and 30.30 ± 0.64 (b*) and specific gravity (0.84 ± 0.12) are howeversignificantly different with formula A. It is found that a different substitution ratio doesaffect the physicochemical properties of the cakes. Substitution up to 25 % shows thatit is best in producing cakes most similar to formula A. Further studies need to becarried out in order to find a method that may incorporate higher palm stearinsubstitution as well as palm stearin functionality in a cake system.