摘要：Cake properties of the samples prepared with N-Flate (consisting of non-fat dried milk powder, modified potato starch, guar gum and emulsifier), Paselli formula (potato maltodextrin, mono and diglyceride and propylene glycol monoesters) and CMC formula (carboxy methyl cellulose, mono and diglyceride and propylene glycol mono esters) were compared. For each fat level optimum combination of replacers were determined. Cakes properties such as cake volume, crust and crumb properties, tenderness, gumminess prepared with fat replacers at 50 % of fat level with N-Flate, CMC carboxy methyl cellulose) and Paselli-SA2 (potato maltodextrin) were not significantly different from the control (p<0,05). N-Flate, CMC and Paselli-SA2) levels for these cakes were 8-10%, 1% and 20%, respectively.
