The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

Abstract
 
The effect of doum powder on lipid profile and the quality characteristics of doum supplemented cake were studied. Doum powder was subjected to chemical composition analysis and the biological study used five groups (6/ each) male Sprague Dawly. One group was fed on basal as negative control group. The second group was fed on fat diet as positive control group.The rest three groups were fed on fat diet supplemented with different percentages of doum powder (5, 10 and 15%) for 4 weeks. Blood samples were used to determine lipid profile, liver function and some minerals (iron, sodium and potassium). Shortening and spongy cakes were prepared by doum powder at (5, 10 and 15%) and the fortified cakes were subjected to sensory and objective evaluation. The results showed that, Doum powder contain high amounts of fiber, calcium and potassium, there was a significant decrease in cholesterol, triglyceride, very low density lipoprotein and atherogenic index in groups fed on 10 and 15% doum powder and a significant decrease in sodium level at (P< 0.05) and significant increase in potassium at 15% doum powder. Height, volume and index to volume in fortified shortening cake with 15 % doum were significantly increased to the control. But sensory evaluation results showed that there was a significant decrease in taste and odor scores in the shortening and spongy cakes fortified with 10 and 15% doum powder. It can be concluded that doum powder at 15 % gave better results in lowering lipid profile. But, the two types of cake at 5 % showed better quality characteristics. Flavor enhancers should be added to enhance cakes characteristics at high percentage of doum.