Consumers are demanding healthier and lower calorific products. In this study, oil was substituted in layer cakes using a combination of psyllium and water. Psyllium was used as an oil replacer because of its gelling and emulsifying properties, as well as its beneficial health properties. Substitutions of 25, 50, 75 and 100% were carried out to evaluate batter (density and bubble distribution) and cake characteristics (specific volume, weight loss, texture and colour). An acceptability test was also made. A higher substitution of oil increased bubble size, but no significant difference was observed in batter density. Increasing the oil replacement decreased the specific volume of cakes; however, there was no significant difference in hardness compared with control cake, even after 7 days of storage. There was no significant difference in cohesiveness and springiness when 25% of the oil was replaced, but it did increase with higher substitution levels. Crust colour became lighter with increases in oil replacement, showing smaller values to a* and higher to b*. Cakes replaced with 25% of psyllium and water showed no significant differences in acceptability when compared with control cakes, but those with up to 75% of oil replacement were highly acceptable (7 out of 9 points).

消费者要求更健康，热量更低的产品。在这项研究中，油使用欧车前和水的组合代替了油饼。车前草由于其胶凝和乳化特性以及有益的健康特性而被用作油的替代品。进行25％，50％，75％和100％的取代，以评估面糊（密度和气泡分布）和滤饼特性（比容，重量减轻，质地和颜色）。还进行了可接受性测试。较高的油替代量会增加气泡大小，但在面糊密度方面未观察到显着差异。增加换油量减少了饼的比容；然而，即使在储存7天后，与对照饼相比，硬度也没有显着差异。更换25％的油时，内聚性和弹性没有显着差异，但随着取代水平的提高，它的确会增加。随着补油量的增加，结皮颜色变浅，显示出较小的值。a *并高于b *。与对照饼相比，用25％的车前草和水代替的饼在可接受性上没有显着差异，但是油替代量最高为75％的饼是高度可接受的（9分中的7分）。