Quality evaluation of pastries (cake, pie and bread) produced with composite fat (margarine and sheabutter)

Abstract

A study was conducted to determine the substitution potential of sheabutter in pastry making. Cake, bread and pie were prepared using different proportions of sheabutter to margarine. Sensory analysis was conducted using a scale of one (1) to five (5). Cakes prepared with equal proportions of sheabutter and margarine were most preferred and recommended for patronage. Bread and cake prepared with equal proportions of sheabutter and margarine were very sensitive to raising agents and heat. Pastries containing high proportion sheabutter were soggy and had poor aftertaste. At room temperature, pastries prepared with 100% sheabutter had longer shelf lives. Cling film packaged pastries had longer shelf life. Aluminum foil packaged pastries deteriorated faster at room temperature. The quantity of flour used in the preparation of 100% sheabutter cakes and 75% sheabutter to 25% margarine cakes had to be reduced so as to obtain a firm texture. It is recommended that catering and teaching institutions must be encouraged to use and introduce students to the use of sheabutter in pastry making. Aftertaste and aroma of the sheabutter pastries need to be improved as these were the major characteristics that deterred most assessors from liking high proportion based sheabutter pastries.