European Journal of Nutrition & Food Safety

Conventional cakes generally contain high levels of fat and have an unfavourable omega-6/omega-3 fatty-acid ratio. The current study aimed to develop a low-fat cake enriched with omega fatty acids using varying proportions of chia seeds (5.0, 7.5, and 10.0%), flaxseeds (10.0, 12.5, and 15.0%), walnuts (50.0, 60.0, and 70.0%), and flaxseed gel (40.0, 50.0, and 60.0%). Optimisation was conducted based on the sensory quality of the cake. The volume, crust characteristics, crumb colour, crumb texture, taste and aroma, mouthfeel, and overall acceptability of cakes prepared with varying amounts of chia seeds, flaxseeds, walnuts, and flaxseed gel exhibited substantial variation. The cake prepared by incorporating 7.5% chia seeds, 12.5% flaxseeds, and 60% walnuts, reducing oil to 10%, and incorporating 50% flaxseed gel received greater acceptance from the panellists. The developed cake exhibited a higher specific volume, sensory evaluation score, protein content, total ash, and fibre content, together with lower hardness. The formulated cake also exhibited higher NGH activity, amylase activity, total phenolic content, and total antioxidant capacity. The antidiabetic and antioxidant properties of the developed cake were superior to those of the control cake. The developed cake exhibited a lower ω-6/ω-3 ratio than the control cake, indicating a more favourable fatty-acid balance. The developed cake remained acceptable for one week under ambient storage conditions without preservatives.