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This document discusses a study that investigated the effect of using papaya sauce as a fat replacer in butter cake formulations. Papaya was chosen as a fat replacer due to its pectin content. The study looked at how varying amounts of butter, fresh milk, and papaya sauce affected the firmness and fat content of the resulting cakes. The results showed that cakes became softer with more papaya sauce and less milk. Replacing fat affected gluten development and thus cake texture.

Author

tayyaba mehmood

Language

EN