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Food Science and Nutrition
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Enova is an Acceptable Oil Substitute in Funfetti Cake

by Jessica Playter, Kari Christianson, Kylee Gordon

Jessica Playter, Kari Christianson, Kylee Gordon

This study involved testing of three different Funfetti cakes to determine the effects of Enova substitution on objective and sensory qualities.  The different varieties arranged were a 100% Enova substitution and a 50% Enova substitution, both compared to a control.  Twenty untrained Central Washington University student judges evaluated the cakes for sensory differences including triangle tests, duo trio tests, sweetness, moisture, and overall preference. 

Objective testing was done to determine physical differences between the cakes.  Height was evaluated with a caliper while a TAXT2 was used to measure compression force with various instruments.  Significant differences were found in objective testing however, there was no significant difference during sensory testing.  Enova was found to be an acceptable substitute for oil in Funfetti cake.

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