{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/87235"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/87235","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Fatty acid composition and other characteristics of shortened cakes","abstract":"Data on characteristics of cakes is desirable to have for use by interested parties in making decisions about use of the product. Measurements on apparent viscosity, batter and cake characteristics: height, compressibility and moisture content were determined for cakes made with four fats and three egg products. Apparent viscosity of batter prepared did not predict the kind of cake that was produced. However, a viscous batter was obtained from cakes made with hydrogenated vegetable shortening and any of the egg products used. In addition, a thick batter was produced with Scramblers and any of the fats used. Considering the baked cake, height measurements were in agreement with those of compressibility. These characteristics (height and compressibility) were influenced by fresh whole eggs and hydrogenated vegetable shortening. However, fresh whole eggs did not have any effect on moisture content. In addition, it was concluded that using Lowe's (1955) mixing method, it was possible to use a vegetable oil with fresh whole eggs and get an acceptable cake. With egg substitutes, it was observed that a less tender cake with less height was obtained, but that the cakes were generally acceptable. Though not so much as a characteristic of cakes, but a measurement that was taken on the baked cakes, fatty acids were determined using gas liquid chromatography.","abstract_html":"Data on characteristics of cakes is desirable to have for use by interested parties in making decisions about use of the product. Measurements on apparent viscosity, batter and cake characteristics: height, compressibility and moisture content were determined for cakes made with four fats and three egg products. Apparent viscosity of batter prepared did not predict the kind of cake that was produced. However, a viscous batter was obtained from cakes made with hydrogenated vegetable shortening and any of the egg products used. In addition, a thick batter was produced with Scramblers and any of the fats used. Considering the baked cake, height measurements were in agreement with those of compressibility. These characteristics (height and compressibility) were influenced by fresh whole eggs and hydrogenated vegetable shortening. However, fresh whole eggs did not have any effect on moisture content. In addition, it was concluded that using Lowe's (1955) mixing method, it was possible to use a vegetable oil with fresh whole eggs and get an acceptable cake. With egg substitutes, it was observed that a less tender cake with less height was obtained, but that the cakes were generally acceptable. Though not so much as a characteristic of cakes, but a measurement that was taken on the baked cakes, fatty acids were determined using gas liquid chromatography.","abstract_has_math":false,"creators":["Mafuleka, Mercy Mnyembezi"],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1982,"date_issued":"1982","date_published":"1982","updated_at":"2026-07-22T22:19:18Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/87235","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Mafuleka, Mercy Mnyembezi"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2019-01-31T18:27:26Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2019-01-31T18:27:26Z"]},{"key":"dc:date.issued","label":"Date","values":["1982"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/87235"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Data on characteristics of cakes is desirable to have for use by interested parties in making decisions about use of the product. Measurements on apparent viscosity, batter and cake characteristics: height, compressibility and moisture content were determined for cakes made with four fats and three egg products. Apparent viscosity of batter prepared did not predict the kind of cake that was produced. However, a viscous batter was obtained from cakes made with hydrogenated vegetable shortening and any of the egg products used. In addition, a thick batter was produced with Scramblers and any of the fats used. Considering the baked cake, height measurements were in agreement with those of compressibility. These characteristics (height and compressibility) were influenced by fresh whole eggs and hydrogenated vegetable shortening. However, fresh whole eggs did not have any effect on moisture content. In addition, it was concluded that using Lowe's (1955) mixing method, it was possible to use a vegetable oil with fresh whole eggs and get an acceptable cake. With egg substitutes, it was observed that a less tender cake with less height was obtained, but that the cakes were generally acceptable. Though not so much as a characteristic of cakes, but a measurement that was taken on the baked cakes, fatty acids were determined using gas liquid chromatography."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Fatty acid composition and other characteristics of shortened cakes"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Mafuleka, Mercy Mnyembezi"],"dc:date.accessioned":["2019-01-31T18:27:26Z"],"dc:date.available":["2019-01-31T18:27:26Z"],"dc:date.issued":["1982"],"dc:description.abstract":["Data on characteristics of cakes is desirable to have for use by interested parties in making decisions about use of the product. Measurements on apparent viscosity, batter and cake characteristics: height, compressibility and moisture content were determined for cakes made with four fats and three egg products. Apparent viscosity of batter prepared did not predict the kind of cake that was produced. However, a viscous batter was obtained from cakes made with hydrogenated vegetable shortening and any of the egg products used. In addition, a thick batter was produced with Scramblers and any of the fats used. Considering the baked cake, height measurements were in agreement with those of compressibility. These characteristics (height and compressibility) were influenced by fresh whole eggs and hydrogenated vegetable shortening. However, fresh whole eggs did not have any effect on moisture content. In addition, it was concluded that using Lowe's (1955) mixing method, it was possible to use a vegetable oil with fresh whole eggs and get an acceptable cake. With egg substitutes, it was observed that a less tender cake with less height was obtained, but that the cakes were generally acceptable. Though not so much as a characteristic of cakes, but a measurement that was taken on the baked cakes, fatty acids were determined using gas liquid chromatography."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/87235"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Fatty acid composition and other characteristics of shortened cakes"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:18Z"}