Cake Formulations with Wheat Germ, Pumpkin Seed, and Rice Bran as Fat Replacers

A figshare dataset by Maha I. K. Ali, last updated in May 2026, containing experimental data on low-fat cake formulations. The dataset likely includes physicochemical, nutritional, and sensory measurements for cakes where 60% wheat germ, 60% pumpkin seed, or 40% rice bran powders replaced fat. All formulations were evaluated for properties like texture, mineral content, antioxidant activity, and microbial stability.

Use Cases

• Comparing the nutritional profile of cakes based on the specific fat replacer used, such as protein or vitamin content.
• Analyzing the relationship between ingredient substitution and physical texture attributes like firmness and chewiness.
• Evaluating the impact of natural fat replacers on product shelf life based on microbial stability data.
• Modeling sensory acceptability against objective physicochemical measurements for different formulations.

Strengths

• Data includes specific substitution levels (60% WG, 60% PS, 40% RB) for three distinct natural ingredients.
• Evaluates a multi-faceted set of properties: physicochemical, nutritional, color, texture, microbial, and sensory.
• Dataset is openly licensed under CC-BY-4.0 for reuse and redistribution.

Limitations

• Row count is unknown, which may limit suitability assessment for statistical modeling.
• Column-level documentation is absent; field semantics must be inferred after download.
• The geographic origin of the study and specific time range of data collection are not provided.

Provenance

Source

figshare, author Maha I. K. Ali.

Collection Method

Experimental study formulating and characterizing cake products.

Freshness

Last updated 2026-05-08 22:10:21; freshness should be verified.