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 American Journal of  
Food Science and Technology (AJFST)

Sensory Evaluation of  Low Calorie Eggless Functional Cake
  Parna Sarkar1, Aditi Roy Chowdhury1*, Sovik Roy2

Volume 2 Issue 2, Year 2023
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v2i2.1881
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: July 10, 2023

Accepted: August 04, 2023

Published: September 11, 2023

The purpose of  this work is to prepare and evaluate a formulated functional eggless cake 
using key ingredients to incorporate nutritional value. The functional ingredients that were 
added to develop the batter were selected as prebiotic, probiotic, and stevia leaf  powder. The 
aim of  the study was to substitute the sugar content with a natural sweetener and to reduce 
the browning effect upon baking, followed by achieving a properly baked finished product 
with desirable sensory qualities. The shelf  life study of  the finished products was evaluated 
with respect to quality parameters, such as taste, color, flavor, texture, and visual microbial 
growth in different packaging materials. Various trials were made with less oil content, 
varying prebiotic and probiotic concentrations, and using percentage variations of  stevia. 
The reduced oil percentage was done with the objective of  developing a low-calorie cake 
that would provide health benefits for baked products. The food safety aspects in relation to 
chemical safety were also considered when using low oil percentage. All proximate analysis 
and antioxidant analysis were performed for functional baked products. The low-calorie 
developed product was evaluated with respect to some instrumental as well as sensory 
characteristics along with microbial analysis. Statistical analysis with respect to sensory 
qualities among different age groups was also evaluated using the Tuckey test (honestly 
significant difference test), which works in conjunction with ANOVA. A normality test was 
also performed to understand the p-value correlating the hypothesis to confirm.

Keywords

Eggless Cake, Functional Cake, 
Low Calorie Cake, Sensory 
Evaluation, Tuckey Test

1 Department of  Food Technology, Techno Main Salt Lake, EM 4/1, Sector-V, Kol-91, India
2 Department of  Mathematics, Techno Main Salt Lake, EM 4/1, Sector-V, Kol-91, India
* Corresponding author’s e-mail: rcrakhi29@gmail.com

INTRODUCTION
In recent decades, the supply and consumption of  bakery 
products with reduced energy content has been increasing 
in response to the demand for products with lower calorie 
content (Sandrou & Arvanitoyannis, 2000). Fat plays an 
important role in making various food items in bakeries 
and confectioneries. Not only is it an important ingredient 
in cake-making operations because it affects food taste 
and texture, but it also influences human health depending 
on its intake. Moreover, it adds moistness, enhancing the 
quality with added flavor (Gisslen, 1994).
Cakes are soft bakery products produced mainly 
from wheat flour, sugar, oil, baking powder, and other 
ingredients. Consumption of  cake prepared from wheat 
flour has become popular in most developing countries 
of  the tropics, especially among children and adults 
(Adewoym et al, 2017).
The world is trending towards habituating to bakery 
items with excess calories, lack of  essential nutrients, 
imbalanced nutrition, and deterioration in meal quality. 
Unhealthy dietary trends have led to metabolic syndrome, 
which causes health problems (Shin et al., 2013).
Bakery products are consumed all over the world, either 
in the form of  a staple diet or snack food items. Fat is 
an important ingredient in bakery products, providing 
an oil-water microemulsion. Some trends have emerged 
in diets around the world, including bakery items of  
intermediate moisture foods like cake and bread, evolved 
with functional components, having good sensory 
qualities. Antioxidant-rich products with the inclusion 

of  some phyto-components are currently involved in 
various research works. Lower consumption of  herbal 
aromatic plants in recent decades is insufficient in the food 
processing sectors (Nanditha & Prabhasankar, 2009).
The present study focuses on including some 
phytonutrients along with adding probiotic and prebiotic 
components with a varied composition of  ingredients.
Sometimes bakery products are used as vehicles for the 
incorporation of  different nutritionally rich ingredients 
(Sudha, M. et al, 2007). The excess intake of  macro and 
micronutrients in the bakery sector shows an increased 
amount of  calories and lack of  bioactive or vital nutrients, 
leading to imbalanced nutrition and metabolic syndrome 
(Shin et al., 2013 & Cheng et al, 2009).
The rise of  cardiovascular disease and disorder in sugar 
metabolism and the associated syndrome has become very 
common in health-related problems, mostly associated 
with our high fat and carbohydrate intake through the 
diet. Considering all the current problems consumers 
are facing related to illnesses has led to research to find 
solutions by creating a low-fat, lower carbohydrate, 
and moderate protein diet along with some bioactive 
components. The effect of  the lower consumption 
of  herbal plants in processed products is insufficient 
(Nanditha & Prabhasankar, 2009).
Attempts have, therefore, been made to develop a low-
calorie eggless cake with a reduced amount of  added oil 
and sugar ratio. Various trials are done, including curd, 
probiotic and prebiotic, and stevia to develop a functional 
food product for the bakery sector.



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Am. J. Food. Sci. Technol. 2(2) 23-36, 2023

Yogurt is used to confer color and flavor to baked products. 
Reducing fat in the developed product may address 
public health issues. A concern of  most consumers is 
to lead a healthy daily life. While in the bakery sector, 
reducing fat content in the products is attempted to make 
them acceptable to the consumers, other sectors use fat 
alternatives. The flavor, color, texture, taste, and overall 
quality of  baked products (cake) are the prime focus 
for consumer acceptability. Among the various intrinsic 
properties of  bakery products, texture is the most 
important one. Nowadays, antioxidant compounds also 
play a key role in perception as well as nutrition, in the 
context of  acceptance and health benefits (Dewettinck 
et al., 2008).
Functional foods research is gaining importance because 
of  the interest in nutrition as a positive force for health. 
Any fresh or processed foods that are claimed to have 
health-promoting and disease-preventing properties 
beyond nutrition of  supplying nutrients are called 
Functional Foods (Arias-Aranda et al., 2010). Functional 
foods represent one of  the most interesting areas of  
research and innovation in the food industry (Annunziata 
et al., 2011). A list of  potential health substances like 
probiotics, prebiotics, natural sugar substitutes, fortified 
oils, oil analogs, etc. is continuously growing and has 
been included in a wide variety of  substances that are 
recognized to have a positive role in the pathogenesis 
of  many diseases, such as aging, cancer, cardiovascular 
disorders, and diabetes (Sun, Y. & Hayakawa, S., 2007).
The main focus of  this study was given to develop 
eggless cake production with the inclusion of  some 
dietary functional nutrients and probiotics. Stevia leaf  
powder was also included to reduce the sugar content 
in the development of  functional cake products. The 
investigation was aimed at various formulation trials 
reducing the oil content and getting instrumental 
analysis along with some sensory analysis among various 
age groups to infer the process viability and product 
acceptance. The statistical correlation has been drawn 
with respect to sensory analysis to confirm the hypothesis. 
Various sensory attributes are judged with a normality 
test in ANOVA among different age groups.”

MATERIAL AND METHODS
Wheat flour variety of  90 % extract was purchased as 
a principal ingredient for cake preparation from local 
market of  Kolkata, Ganesh variety. Powdered sugar, 
baking powder, baking soda were admixed along with 
milk, cardamom, and curd. Low amount of  shortening 
was purchased with the brand name, Doctors Choice, 
fortified with vitamin A, D, E. All the said ingredients 
were purchased from the local market of  Kolkata, India.
Functional ingredients are also procured to develop 
different valued products as to make different trials 
with some functional benefits. Probiotic and prebiotic 
immune symbiotic sachets were purchased from the local 
medicinal shop (Intel health solutions private Limited) 
and used in making trials.

Stevia Powder was used for another trial instead of  
sugar to develop low-calorie product. Stevia powder was 
procured from Kushan International, Kolkata.

Cake Preparation
Cakes were prepared according to sugar batter method 
using wheat flour, baking powder, baking soda and sugar 
in a dry mix sieved by 60 mesh size and then taken in 
a vortex mixer and mixed properly with the addition of  
milk / curd along with oil.
In the trial runs probiotics and prebiotics are mixed with 
varied percentages and also with stevia. Natural flavouring 
component was also added. After that moulding operation 
was done in pans and the baking time temperature were 
set at 160°C for 30 minutes in a deck oven, manufactured 
by Suan scientific instrument and equipment. After the 
cakes were baked, they were completely cooled for 1 
hour and unplanned and sealed in packaging materials of  
different categories with paddle sealer.

Cake Batter Density and pH
The specific gravity of  flowable batter was determined 
as the ratio of  the weight of  a standard container filled 
with batter to that of  the same container filled with water 
keeping them at 30°C the pH of  the batter was determined 
with the pH paper (Merck Life Science Private Limited)

Measurement of  Bulk Density of  Cake 
Bulk density was measured by the rapeseed displacement 
method. The initial weight of  the cake was measured 
which was utilized to calculate the final bulk density in 
terms of  gm/cc (Abe, 2022).

Instrumental Analysis
A compression test was carried out to evaluate the texture 
of  different samples of  finished product with respect to 
springiness and cohesiveness. It was measured by Texture 
Profile Analyser (TA-XT  plus Texture Analyzers tab micro 
systemsms 36 mm Cylinder radius)part Code P/36R, Test 
mode-Compression, pretest speed-1.00mm/sec, Test 
Speed- 1.00mm/sec, post -Test speed – 10.00mm/sec, 
Distance- 5.000mm, Trigger Type- Auto (Force), Trigger 
Force-5.0g, Hold time- 60.00 sec. Texture profile analysis 
is a double compression test for determining the textural 
properties of  foods (Bourne, 2002).

Sensory Evaluation
Sensory trials were made with a set of  panelists of  5 
people for different age groups, young age group (20 
- 40years), medium (40 - 60 years), old age (above 60 
years, based on the evaluation of  cakes through 9-points 
Hedonic scale (where 9 = extremely like and 1 = dislike 
extremely). The samples were scored for colour, flavour, 
taste, texture and overall acceptability Chude (2023).

Tuckey (HSD) Test
Tuckey HSD test, also known as (“honestly significant 
difference test”) is a statistical tool which works in 



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conjunction with ANOVA. It identifies whether 
interaction among three or more variables is mutually 
statistically significant. Tuckey test is a single-step 
multiple comparison that compares all possible pairs of  
means. The fundamental requirement for this test is to 
be applied, in the population from which the sample has 
been drawn which follow normal distribution (Granato 
et al., 2014). Tuckey HSD test analyses all pairwise 
comparisons among means. Tuckey HSD is calculated 
using the following formula.

null hypothesis that the data conforms to normality must 
be rejected. On the other hand, if  the p-value is greater 
than 0.05, then the hypothesis of  normality is not rejected.
It has been observed that the data, according to the SW-
test, does not conform to normality. One of  the reasons 
for this is that the test is not well-suited to handle small 
data sets with repeated values (the sample size is 30, 
which may be considered large, but it is still small enough 
for the SW test to be unreliable). For such a case, the 
D’Agostino-Pearson test (Pearson et al., 1977)] can be 
applied to check normality (Granato et al. 2014 & Nanda  
et al., 2021). The D’Agostino-Pearson test correlates the 
shape of  the distribution with the shape of  the normal 
distribution. It is a combination of  the skewness and 
kurtosis tests. The D’Agostino-Pearson test can be used 
for any distribution, and it is most often applied when 
data has repeated values.

Chemical Evaluation
Analytical methods were followed from AOAC, 2010 
to find out the proximate composition of  all trials in 
the Quality control and Food Chemistry laboratory of  
TMSL, Kolkata.

Composition of  Trial Formulation

where         is the difference between the pair of  means 
( ),     is the within mean square and    is the 
number of  treatments. considering one-way ANOVA 
test, Tuckey test is considered the post-hoc ANOVA test.

Normality Test
Since the Tuckey test is based on the normality of  the given 
data, to check whether the data conforms to normality or 
not, the Shapiro-Wilk (SW) test can be applied (Granato et 
al., 2014). In the SW test, if  the p-value is less than 0.05 (by 
p-value we mean the p-value of  the test statistic), then the 

Table 1: Composition of  Trial Formulation
Trial 1(control) Trial 2 (Pre-probiotic 0.5) Trial 3 (Pre-probiotic 0.25) Trial 4 (stevia)
Wheat flour-100gm Wheat flour-100gm Wheat flour-100gm Wheat flour-100gm
Sugar -70gm Sugar -70gm Sugar -70gm Sugar -50gm
Oil-12ml Oil-14ml Oil-14ml Oil-14ml
Milk-40ml Milk-50ml Milk-50ml Milk-40ml

Curd-30gm
Baking powder-0.1gm Baking powder-0.1gm Baking powder-0.1gm Baking powder-0.3gm
Baking soda-0.1gm Baking soda-0.1gm Baking soda-0.1gm Baking soda-0.3gm
Cardamom-0.2gm Cardamom-0.2gm Cardamom-0.2gm Cardamom-0.5gm
Curd-50gm Prebiotic-probiotic powder-

0.5gm
Prebiotic-probiotic powder-
0.25gm

Stevia-2 gm

Proximate Composition of  Low-Calorie Cakes Prepared 
(chemical analysis of  the various trials)
Proximate analysis was carried out following (A.O.A.C., 
2010). Instruments utilized in Chemistry Of   Food 
laboratory, TMSL named hot air oven (Instrumention 
India), muffle furnace (Instrumention India), shoxtech, 
kjeltech (Kel plus- Distylem). Carbohydrate was calculated 
by subtraction method . Calorific value was calculated 
for each trial knowing the corresponding proximate 
composition. 
 
Analysis of  Antioxidant
5 gm sample was taken for each trial in a 250 ml conical 
flask with the inclusion of  100 ml of  methanol: water 
(1:1) in each flask was kept in rotary shaker with the speed 
of  250 rpm for an hour. It was filtered and collected the 
filtrate followed by addition of  1 ml folin-chiocalteu, 3 

ml Na2CO3 with respect to 1 ml of  filtrate volume. It was 
kept for 30 minutes and the absorbance was recorded  at 
760 nm in spectrophotometer(make).Antioxidant analysis 
was calculated in terms of  total polyphenolic in gallic acid 
equivalent.

Microbial Analysis and Shelf  Life Study
Microbial analysis was done by pour plate method with 
MRS Agar for probiotic count. The plates were kept in 
the incubator keeping at 42◦C for 48 hours maintaining 
the time temperature ratios for colonization. Colonies 
were counted by colony counter.
Shelf  life study of  various product were studied selecting 
three categories of  packaging materials, low density 
polyethylene, cellulose paper and laminate keeping them 
in biosafety cabinet. The packaged products were then 
arranged on a tray and kept for 30 days in the laboratory 



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at 300C maintaining relative humidity near about 70 – 
75%. Shelf-life determined by recording the number of  
days each product remained at safe microbial level (visual 
microbial growth, and quality was judged with respect to 
colour, flavour and texture). After every 7 days interval 

observational studies were carried out for each product 
category from the zero day of  production.

RESULTS AND DISCUSSIONS
Composition of  Trial Formulations

Table 2: Composition of  Trial Formulation
Trial 1(control) Trial 2 (Pre-probiotic 0.5) Trial 3 (Pre-probiotic 0.25) Trial 4 (stevia)
Wheat flour-100gm Wheat flour-100gm Wheat flour-100gm Wheat flour-100gm
Sugar -70gm Sugar -70gm Sugar -70gm Sugar -50gm
Oil-12ml Oil-14ml Oil-14ml Oil-14ml
Milk-40ml Milk-50ml Milk-50ml Milk-40ml

Curd-30gm
Baking powder-0.1gm Baking powder-0.1gm Baking powder-0.1gm Baking powder-0.3gm
Baking soda-0.1gm Baking soda-0.1gm Baking soda-0.1gm Baking soda-0.3gm
Cardamom-0.2gm Cardamom-0.2gm Cardamom-0.2gm Cardamom-0.5gm
Curd-50gm Prebiotic-probiotic powder-0.5gm Prebiotic-probiotic powder-0.25gm Stevia-2 gm

Figure 1: Trial 1 Figure 2: Trial 2 Figure 3: Trial 3 Figure 4: Trial 4

The four trials are made with the varied composition 
of  used ingredients which are shown in the table no 2 
as formulation trials. Functional components like curd, 
prebiotic-probiotics and stevia were used to achieve the 
comparable quality of  the products with respect to market 
cake. Specific gravity/batter density and batter pH with 
the level of  inclusion of  some functional components 
and with the minimum addition of  fat, the cake batters 
were judged. Low specific gravity is associated with good 
aeration of  the batter. The addition of  low amount of  
oil and milk along with the proper air incorporation 
process leaded to make of  desirable batter for accepted 
finish product quality. Similar results were obtained by 
(Khalil, 1998) reported that specific gravity of  cake batter 
prepare by fat replacement was higher than the control. 
The investigation was also done by (Pong et.al.,1991), 
reporting batter prepare without shortening had higher 
specific gravity than those prepared with shortening.

Cake Batter Density and pH
pH value of  cake batter was slightly affected by functional 
ingredients. More or less pH value of  cake batters were 
within the optimum level of   5.8 to 6.2 .The recorded pH 
value of   cake batter are shown within a level of  6.5-7.7 as 
reported by (Ash & Colmey, 1973).The Present study was 

focused on the ingredient inclusion and corresponding 
batter density as  to correlate the product quality with 
the formulation trials. The cake batter density and pH is 
mentioned in Table no 3. Measurement of  bulk density & 
baking loss is mentioned din Table no 4.

Measurement of  Bulk Density & Baking Loss of  Cake

Table 3: Cake batter density and pH
Formulation Trial Batter Density 

(gm/cc)
Batter 
pH

Trial 1Control 0.991 6.2
Trial 2 Pre-probiotic 0.5 0.981 6.1
Trial 3 Pre-probiotic 0.25 0.984 6.1
Trial 4 Stevia 0.989 5.8

Table 4: Measurement of  Bulk Density & Baking loss 
of  cake
Formulation Trial Bulk Density 

(gm/cc)
Oven 
loss%

Trial 1Control 0.4 38.18
Trial 2 Pre-probiotic 0.5 0.667 43.32
Trial 3 Pre-probiotic 0.25 0.3875 26.57

Trial 4 Stevia 0.526 54.27



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Instrumental Analysis
The texture profile of  the various trials was recorded 
to springiness and cohesiveness, which indicate the 
elasticity and inner matrix cohesion. The maximum Force 
(g) required to compress the eggless cake is found to 
be highest in Trial 2 which is represented in fig 6. This 
indicates much more spongy character of  the developed 
matrix which may be attributed with proper gelatinization 
of  starch during baking and the gelling property might be 
good enough to reflect a proper sponginess and chewiness 
in crumb texture. The Crumb firmness is attributed by the 
starch content with respect to amylose and amylopectin 
fraction which is reflected in crumb texture (Schiraldi & 
Fessas, 54). The inclusion of  stevia shows the lesser force 
peak value in compression in comparison to probiotic-
prebiotic where the amount of  sugar was added less 
and might be an indication of  under baking. Springiness 
measure elasticity in determining the recovery in the 
first and second compression factor with the gram force 
applied. Cohesiveness quantify internal resistance of  
food structure and the ability of  the materials to be stuck 
together. The overall compression value of  different 
categories of  products are in co-relation with TPA results 

shown by (Salehi, et al., 2016) in developing cake.
In the texture meter when plunger is brought down to 
reach to the end of  the compression stroke, and then it 
gets stops and then accelerated upward. This procedure 
is a deformation motion that closely in action relating to 
human jaw. It also causes the visco elasticity reaction of  
the sample to vary in the analysis (voisey and man,1976). 
Force time curve is produced with respect to a variable 
speed of  the load arm, which prevent conversion to 
force-distance. The constant speed in the texture analyzer 
list to both Force-Time and Force-Distance curves. In 
the present study we observed the force-time curves for 
different Trials by which the springiness and cohesiveness 
values are evaluated. Cohesiveness is a ratio of  the positive 
force area of  the second compression to that of  the first. 
Springiness is the height recovered between the end of  
the first bite and the start of  the second. It is measured 
along the baseline from the start of  the second peak to 
the spot directly under the top of  the peak. Measurement 
is converted from second to unit of  the length. Sample 
of  all Trials Springiness and Cohesivenesss calculated is 
given in Table no 5. X axis the all figure stand for time & 
Y axis represents force in gram-force.

Figure 5: Trial 1 Figure 6: Trial 2

Figure 7: Trial 3 Figure 8: Trial 4

Texture Profile Analysis
The overall texture with respect to springiness and 
cohesiveness show the best value for trial 4 but trial 2 
springiness is quite high. As the springiness illustrate the 
elastic behaviour, the trial 2 can be considered as the 
characteristic of  sponginess behavior.

Table 5: Texture Profile Analysis
Sample of  all Trials Springiness Cohesiveness
Trial 1 55sec/cm 0.37
Trial 2 93.3 sec/cm 0.17
Trial 3 25.3 sec/cm 0.94
Trial 4 33.6 sec/cm 0.55



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Sensory Evaluation
Sensory Evaluation Among Various Age Group with 
Specified Panelists for Each Trial
Sensory analysis was done in a panel and it was customized 
with the age group of  between 20-40 / 40-60 / 60-70.
Sensory characteristics of  low-calorie cakes were highly 
accepted among young age group people. The quality 
attributes were judged with respect to taste, texture, 

appearance, colour, odour, flavor, gumminess, chewiness 
and mouthfeel. Mouthfeel, texture and taste showed the 
highest evaluated score among other quality attributes 
for young age groups on hedonic scale for Trial no 1. 
Measuring product liking and preference in the scale 
of  hedonic view is done worldwide with a uniqueness, 
providing reliable and valid results, (Stone et. al., 2012). 
Sensory evaluated score sheet is given in Table no 6.

Table 6: Trial 1

Sample of  control

Ta
st

e

Te
xt

ur
e

A
pp

ea
ra

nc
e

C
ol

ou
r

O
do

ur

Fl
av

ou
r

G
um

m
in

es
s

C
he

w
in

es
s

M
ou

th
fe

el

O
ve

ra
ll 

ac
ce

pt
ab

ili
ty

Young age group 7 8 7 7 7 8 7 7 8 8
7 7 6.5 7.5 6.5 7 6 6.5 8.5 7
7.5 7 7.5 6.5 7.5 6.5 7.5 7.5 7 7.5

Medium age group 6 8 7 8 8 8 7 8 7 8
7.5 7 8 7 7.5 7 8 7.5 6.5 7
7 7.5 8.5 7.5 7 7.5 7.5 7 7 7.5

Older age group 7 7 7 8 6 7.5 7 7 8 7
7 7.5 7.5 7.5 6.5 6.5 6.5 6.5 7.5 7.5
6.5 6.5 8 7 7 7 7.5 7.5 7 6.5

Sensory rating score of  low-calorie cakes are highly 
accepted among medium age group for Trial 2 category 
and reported in Table no 7. The mean value of  the 
product, Trial 2 showed the higher value for texture, 
colour, flavour. A little bit gumminessis also shown 
for the higher value upon evaluation by hedonic scale, 
which by indicating entrapment of  water in bound phase 

maintaining a good mouthfeel effect.
Sensory evaluation for the Trial 3 was carried out with 
respect to sensory parameters which is illustrated in Table 
no 8 highest score in mean value was shown for appearance, 
colour and flavour. With shows a good acceptance and 
mouthfeel value among medium age group.
Trial 4 was based on the inclusion of  stevia as a functional 

Table 7: Trial 2

Sa
m

pl
e 

of
 

Pr
ob

io
tic

- 
pr

eb
io

tic
Po

w
de

r
(0

.5
)

Ta
st

e

Te
xt

ur
e

A
pp

ea
ra

nc
e

C
ol

ou
r

O
do

ur

Fl
av

ou
r

G
um

m
in

es
s

C
he

w
in

es
s

M
ou

th
fe

el

O
ve

ra
ll 

ac
ce

pt
ab

ili
ty

Young age group 7 8 8 8 7 6.5 7 7 7 7
7 8 7.5 7 7 6.5 6.5 6.5 6.5 7.5
7.5 8.5 7 7.5 7.5 7.5 7.5 7 7.5 7

Medium age group 7 8 8 8 6 8 8 7 7 8
6.5 7.5 7.5 7 7.5 7 7.5 6.5 6.5 7.5
8 6.5 6 7.5 8 7.5 7 8 8 7

Older age group 8 8 7 8 7 8 8 6 7 7
7.5 7 8 8.5 7.5 8 8 7.5 7.5 7.5
8 7 7.5 7 6.5 7 7.5 7 6.5 6.5

component and the sensory evaluation of  the product is 
given in Table no 9 which was accepted highly among 
young age group. The recorded mean value for colour, 
was evaluated with the very high acceptance among 
young age group. Texture and flavour were observed with 
a very good mean value. 
The four varieties of  cake were prepared with the 

reduction of  fat and sugar percentage with an objective 
to developed low calorie cake with the good health value. 
Since various functional components like curd, prebiotic-
probiotic, stevia was used to developed functional bakery 
product, the sensory score for flavour, softness and 
overall texture were given the priority for quality product 
development. (Khalil, 1998)



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Hypothesis Testing of  the Above Data
Now as we have seen above that all our samples are 
byproducts of  normal population we go for statistical 
analysis of  the data represented in tables 6-9 on the basis 
of  ANOVA test and Post ANOVA Tuckey test. ANOVA 

reveals whether there are any significant differences 
among the means of  the samples whereas Tuckey test 
tells us which of  the two pairs are the most significant. 
One-way ANOVA table is given as follows:

Table 8: Trial 3
Sa

m
pl

e 
of

 
Pr

ob
io

tic
 –

pr
eb

io
tic

Po
w

de
r

(0
.2

5)

Ta
st

e

Te
xt

ur
e

A
pp

ea
ra

nc
e

C
ol

ou
r

O
do

ur

Fl
av

ou
r

G
um

m
in

es
s

C
he

w
in

es
s

M
ou

th
fe

el

O
ve

ra
ll 

ac
ce

pt
ab

ili
ty

Young age group 7 7 7 7 7 7 7 7 7 6.5
7.5 6.5 7.5 6.5 7 7.5 8 6.5 7.5 7.5
7 7 6 7.5 7.5 6.5 7.5 7.5 6.5 7

Medium age group 6 6 7 8 7 8 6 7 8 7
7 7.5 7.5 6.5 7.5 7.5 7.5 7.5 7 6.5
7.5 6.5 7 7 6 6.5 6.5 6.5 6 7.5

Older age group 7 7 7 8.5 8 8 6 7 7 7
7 7.5 6 8 7 7 7 6.5 7 7.5
7.5 6.5 6.5 7 7.5 7.5 7.5 6 6.5 6.5

Table 9: Trial 4

Sa
m

pl
e 

of
 

st
ev

ia
 le

af
 

po
w

de
r

Ta
st

e

Te
xt

ur
e

A
pp

ea
ra

nc
e

C
ol

ou
r

O
do

ur

Fl
av

ou
r

G
um

m
in

es
s

C
he

w
in

es
s

M
ou

th
fe

el

O
ve

ra
ll 

ac
ce

pt
ab

ili
ty

Young age group 7 8 7 8 7 6 7 7 7 7
6.5 7.5 6.5 7 6.5 7.5 7.5 8 6 6.5
8 7 7.5 7.5 7.5 7 6 6.5 6.5 7.5

Medium age group 6 7.5 6 7 8 7 7 8 7 7
7 7.5 7.5 8 7 6 7.5 7.5 6 6.5
6.5 7 6.5 7.5 7.5 6.5 7 7 6.5 7.5

Older age group 7 7 7 7 6 6.5 7 7 7 7
6.5 6.5 7 6.5 6.5 6.5 6.5 6.5 6.5 6.5
6.5 7.5 6.5 7 6 7 7.5 7.5 7 6.5

Table 10: Results (of  Normality Test)
Table No. Type Sample size p-value Skewness shape Kurtosis shape Result
12 Young age 30 0.7754 Potentially 

symmetric
Potentially 
Mesokurtic

Data distribution is 
normal13 Middle 0.7755

14 Old 0.925
15 Young age 0.4993
16 Middle 0.26
17 Old 0.6704
18 Young age 0.8713
19 Middle 0.2706
20 Old 0.8432
21 Young age 0.6729
22 Middle 0.6156
23 Old 0.9534



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Table 6 (Young Age)

Table 7 (Middle Age)

Table 6 (Old Age)

Table 8 (Young Age)

Table 6 (Middle Age)

Table 7 (Old Age)

Table 7 (Young Age)

Table 8 (Middle Age)



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where number of  groups; sample size of  group ; overall 
sample size, includes all the groups (i.e.); average of  
group  ;  grand mean and  standard deviation of  group . 
For the test, we have considered 5% level of  significance. 
We summarize our findings below. Our null hypothesis is 
as follows:

H0: There is no significant difference between group means

H1: There is significant difference between group means
(Here different groups are Taste, Texture, Appearance, 
Colour, Odour, Flavour, Gumminess, Chewiness, 
Mouthfeel and Overall Acceptability)
In each of  the above Table 12, 13, 14, it is evident that the 
value is greater than 0.05 (the level of  significance), hence 
based on the provided data, the null hypothesis, H0 will not 

Table 8 (Old Age)

Table 9 (Young Age)

Table 9 (Middle Age)

Table 9 (Old Age)

Figure 9: Graphical representation of  the normality of  the data

Table 11: One-way ANOVA

Table 12: ANOVA-Tuckey test A
Source Young Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 2.4083 0.2676 0.7832 0.6343
Error (within groups) 20 6.8333 0.3417
Total 29 9.2417 0.3187



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Table 13: ANOVA-Tuckey test B
Source Medium Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 2.7 0.3 1 0.4711
Error (within groups) 20 6 0.3
Total 29 8.7 0.3

Table 14: ANOVA-Tuckey test C
Source Old Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 2.875 0.3194 1.369 0.2658
Error (within groups) 20 4.667 0.2333
Total 29 7.5417 0.2601

be rejected. We hereby conclude that there is no significant 
difference among group means. However, Tuckey test 
reveals that there is no such significant difference between 
the means of  any pair.
In each of  the above Table 15, 16, 17, For medium age 
group and old age group we see that the value is greater 
than 0.05 (the level of  significance), hence based on the 
provided data we do not reject the null hypothesis, H0. 

and we conclude that there is no significant difference 
among group means. However, Tuckey test reveals that 
there is no significant difference between the means of  
any pair. On the other hand, for young age group, the  
value is much less than the level of  significance and so null 
hypothesis is rejected. Tuckey test consequently reveals 
that the pairs texture-flavour and texture-chewiness are 
significantly different.

Table 16: ANOVA-Tuckey test B
Source Medium Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 0.7417 0.08241 0.1498 0.997
Error (within groups) 20 11 0.55
Total 29 11.7417 0.4049

Table 17: ANOVA-Tuckey test C
Source Old Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 4.3417 0.4824 1.608 0.1799
Error (within groups) 20 6 0.3
Total 29 10.3417 0.3566

Table 15: ANOVA-Tuckey test A
Source Young Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 4.3667 0.4852 2.7725 0.02758
Error (within groups) 20 3.5 0.175
Total 29 7.8667 0.2713

In each of  the above Table 18, 19, 20, it is evident that the 
value is greater than 0.05 (the level of  significance), hence 
based on the provided data we do not reject the null 
hypothesis, H0. hence is accepted and we conclude that 

there is no significant difference among group means. 
However, Tuckey test reveals that there is no significant 
difference between the means of  any pair.

Table 18: ANOVA-Tuckey test A
Source Young Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 1.0704 0.1189 0.5265 0.8375
Error (within groups) 20 4.2917 0.2259
Total 29 5.3621 0.1915

Table 19: ANOVA-Tuckey test B
Source Medium Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 1.3 0.1444 0.2842 0.9715
Error (within groups) 20 10.1667 0.5083
Total 29 11.4667 0.3954



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Table 20: ANOVA-Tuckey test C
Source Old Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 5.2 0.5778 2.0392 0.08854
Error (within groups) 20 5.6667 0.2833
Total 29 10.8667 0.3747

In each of  the above Table 21, 22, 23 it is evident that the 
value is greater than 0.05 (the level of  significance), hence 
based on the provided data we do not reject the null 
hypothesis, H0. hence is accepted and we conclude that 

there is no significant difference among group means. 
However, Tuckey test reveals that there is no significant 
difference between the means of  any pair.

Table 22: ANOVA-Tuckey test B
Source Medium Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 5.2417 0.5824 2.3296 0.05531
Error (within groups) 20 5 0.25
Total 29 10.2417 0.3532

Table 23: ANOVA-Tuckey test C
Source Old Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 1.7 0.1889 1.4167 0.2461
Error (within groups) 20 2.6667 0.1333
Total 29 4.3667 0.1506

Table 21: ANOVA-Tuckey test A
Source Young Age Group Degrees of  freedom Sum of  squares Mean square F-statistic p-value
Groups (between groups) 9 2.5083 0.2787 0.7271 0.6798
Error (within groups) 20 7.6667 0.3833
Total 29 10.175 0.3509

Proximate Composition of  Low-Calorie Cakes Prepared 
According to the proximate analysis of  various trials 
moisture% was reported highest in Trial 1 and within 
a moderate value in trial 2 and trial 3. Similar moisture 
percentage was observed in the literature by (Souza et. al., 
2013). The high value of  moisture content in trial 1 may 
be of  using curd which will be in favour of  increasing 
water absorption of  protein and starch in micro matrix. 
(Borges et. al., 2011). Moderate value of  moisture content 
in trial 2 and trial 3 as well as trial 4 indicates less viability 
of  growth of  microorganism and more durability of  the 
said products with a better nutritional quality (Rodrigues 
et. al., 2011).
Ash content for all trials were more or less equivalent as 
observed value remained within 0.5 to 0.6 percentage. 
The determination of  ash content quantifies the total 

mineral present in food (Rodrigues et. al., 2011). The 
functional cakes which were developed in the various 
trial resulted the presence of  mineral oxide according to 
specification and well accepted for consumption. The 
study by (Celestino, 2011). 
Protein percentage was estimated in different trials in the 
range of  10.59-11.73 percentage which represent more 
or less good protein content for snacks bakery product. 
The reported crude protein content for functional bakery 
product is almost similar found by (Essam, H. et. al., 2011)
Total carbohydrate was reported for different trials 49.43 
-58.56 percentage which represent admissible amount of  
total carbohydrate and maybe comparable with low calorie 
cakes prepared with different fat and sugar replacer level 
investigated by (Essam, H. et. al., 2011)
Highest percentage of  crude fat was recorded in trial 4 

Table 24: Proximate composition of  low-calorie cakes prepared
Proximate Composition Trial 1(control) Trial 2 (Pre-probiotic 

0.5)
Trial 3 (Pre-probiotic 
0.25)

Trial 4 (stevia)

Protein% 11.08 10.68 10.59 11.73
Crude fat% 8.6 9.86 9.2 10.6
Total ash% 0.49 0.51 0.6 0.58
Total carbohydrate% 49.43 57.95 58.56 54.89

Moisture% 30.4 21 21.05 22.2



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as 10.60% were as least content was recorded in trial 1 
an 8.6%. The total crude fat content value represents the 
concept of  low-calorie cake production on nutritional 
point of  view and almost similar with the fat replacement 
data to generate low calorie cakes by replacement of  75% 
of  fat done with the co-worker (Alaa, E., et. al., 2011). The 
proximate composition of   Protein%, Crude Fat%, Total 
Ash%, Total carbohydrate%, Moisture% is mentioned in 
Table no 24.

Table 25: Comparison of  calorific value of  market 
sample with the developed trials
Sample of  trials Total Calorific 

Value
Control 319.44
Pre-probiotic 0.5 363.26
Pre-probiotic 0.25 372
Stevia 361.88
Market Sample Product
Valina Cup Cake (Country Harvest) 440.03
Britannia Cake Muffills (Valina) 429.7
Sobisco Desire Cake (Valina Cake) 535.69

Calculated Calorific Value
Comparing with market samples of  different variety the 
developed trials showed low total calorific value in the 
range of  319 – 361 on 100 gm product basis. Whereas the 
market sample values are recorded in the range of  440-
535 on 100 gm basis. Thus, the calorific values of  different 
trials show the significant decrease in energy values per 
100 gm of  product and maybe stated as potential low 
calorie functional product. Calculated Calorific value is 
mentioned in Table no 25

Analysis of  Antioxidant
The antioxidant activity was measured by 
spectrophotometric analysis to evaluate total polyphenolic 
content in terms of  gallic acid equivalent. The highest 
content of  polyphenol is recorded in the combination of  
prebiotic-probiotic (2.25-2.32) gm per 100 gm of  sample 
and stevia (3.98) gm per 100 gm in terms of  gallic acid 

Table 26: Analysis of  Antioxidant
Sample name Polyphenol Content 

(in term of  galic Acid 
equivalent) in gm per 
100 gm of  sample

Trial 1Control 1.08
Trial 2 Pre-probiotic 0.5 2.25
Trial 3 Pre-probiotic 0.25 2.32
Trial 4 Stevia 3.98

Figure 10: Serial dilution 101

Figure 11: Serial dilution 103

equivalent. The highest antioxidant capacity is shown 
with the stevia included cake and moderate value of  
antioxidant capacity is shown by prebiotic-probiotic. The 
eggless cake of  these varieties are called as functional cake 
with the bioactive phyto components. (Sargi, et al., 2013). 
Analysis of  Antioxidant is mentioned in Table no 26.

Microbial Analysis and Shelf  Life Study
The shelf  studies of  the different trials were made in 
different packaging material (low density polyethylene, 

Figure 12: Shelf  life observation of  studies from 0 days to 30 days



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Figure 13: Shelf  life observation of  studies from 0 days 
to 30 days

Figure 14: Shelf  life observation of  studies from 0 days 
to 30 days

cellulose paper, aluminum laminates) for one-month basis. 
The observed results are correlated in the figures below 
Fig 12 Trial 1, Fig 13, Trial 2, Fig 14 Trial 3, Fig 15 Trial 
4. The shelf  profile indicates the better durability up to 15 
days in LDPE and Cellulosic paper where as in laminates 
the product quality was not good. The overall shelf  life 
acceptability   with respect to texture flavour, colour and 
visual microbial growth was good enough up to 25 days, 
in LDPE. In addition to observe the keeping quality of  

the baked product, the probiotic count was also measured 
in the selective medium, MRS agar for LAB, and observed 
colony counts were measured in serial dilution 101, 103 
and represented in fig no 10 and 11 for Trial 2. The mean 
CFU was calculated 300 cfu /ml per gm and shown the 
significant bacterial count (friendly bacteria) which might 
be giving the better shelf  life profile in the preserved 
product kept in LDPE and the good profile for cellulosic 
paper.

Figure 15: Shelf  life observation of  studies from 0 days to 30 days

CONCLUSION
In the current work, the final products developed with 
probiotic, prebiotic, stevia, and curd were accepted among 
various age groups. With respect to sensory analysis and 
texture profile study, probiotic prebiotic inclusion of  
0.5% was highly accepted among the medium age group. 
The shelf  life study also revealed that the highly accepted 
eggless functional product (cake) can be stored in low-
density polyethylene for a longer period of  time instead 
of  being kept in laminate or cellulosic packaging materials.

The overall texture with respect to springiness and 
cohesiveness showed the best value for Trial 4 (with 
stevia), but Trial 2 (with probiotic-prebiotic 0.5%) had 
high springiness. Since springiness illustrates elastic 
behavior, Trial 2 can be considered as a characteristic of  
sponginess. The high antioxidant value in terms of  gallic 
acid equivalent shows that the developed products have 
some functional benefits apart from nutrition. Compared 
to market cakes, the calorific values of  the developed 
products are certainly lower than those available in 



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the market for consumers. Hence, the said developed 
products will be ready-to-eat snacks with some functional 
components along with nutrition.
The statistical analysis with the help of  ANOVA shows 
that the significance level (p-value) is highly correlated 
with the sensory parameters in most of  the age groups. 
Therefore, based on the provided data, the null hypothesis, 
H0, will not be rejected. We hereby conclude that there is 
no significant difference among group means. However, 
Tuckey-HSD test reveals that there are no significant 
differences between group means of  any two pairs 
(except for one particular variety).

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