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Unsweetened Applesauce and Pumpkin Puree are Acceptable Substitutes for Oil in Chocolate Cake Mix

by Kari Lund and Tiffany Toteff

Kari Lund and Tiffany Toteff

The purpose of our experiment was to determine if unsweetened applesauce and pumpkin purees are acceptable substitutes for oil in a chocolate cake mix. The replacement of the oil with either pumpkin or applesauce purees would decrease the amount of fat and calories in the chocolate cake.

Three separate variations were tested: 1) a control prepared with a Duncan Hines Dark Chocolate Fudge cake mix using 1/3 cup of vegetable oil; 2) oil substituted with 1 cup of pumpkin puree; 3) oil substituted with 1 cup of applesauce puree.

Twenty-two judges performed three sensory evaluation tests in a controlled setting. The judges were untrained Central Washington University students.

Objective tests were done to measure cake height and penetration force. Penetration force was measured using a universal texture analyzer (TA.XT2) (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Haslemere, Surrey, UK). The data collected was statistically analyzed using Turkey's LSD, analysis of variance, and p<0.05. Results showed that there was no significant difference in preference between the control and the two substitutions.

Subjects could not distinguish between the three variations based on the results of the duo-trio test. A significant difference was found in height, penetration force, and sweetness. Overall the low fat variations were acceptable products.

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