American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2011.827.834HusseinE.A. El-BeltagyA.E. GaafarA.M. 9201169The aim of this study was to produce low calorie cake, by replacing Fat or sugar or fat and sugar together (fat-sugar) in cake with different levels (0, 25, 50 and 75%) of artichoke (as fat replacer), Equal, a commercial sweetener (as a sugar replacer) and artichoke-Equal (as fat and sugar replacer). The physical properties of batter and chemical, physical and sensory properties of cakes were evaluated. The caloric values of prepared cakes were lower than that of control. Specific gravity of the batter prepared with 25% replacers level was improved. Cakes prepared with replacers at the 25% level had higher heights, volumes, specific volume and compressibility than those of the control. There were no significant differences in heights, volumes, specific volume and compressibility between control cake and those prepared with 50% replacers level. Fat or sugar or fat-sugar replacers did not significantly affect the crust and crumb colour properties of prepared cakes. Cakes prepared with 25% replacers level had higher mean scores for appearance and similar mean scores for crust colour, crumb colour, flavour, texture and overall acceptability compared to control. Increasing the level of replacers from 25 to 75% resulted in significant decrease in all sensory properties rating scores compared to that of the control.]]>AOAC.,199516th Edn.,Ash, D.A. and J.C. Colmey,1973473641Dutcosky, S.D., M.V.E. Grossmann, R.S.S.F. Silva and A.K. Welsch,200698630638Glicksman, M.,19914594101Khalil, A.H.,199852299313Kim, K., L. Hansen and C. Setser,19865110951097Mahmoud, R.M., G.A.A. El-Shatanovi, E.A.M. Asad and M.H. Abdel-Khalek,200247255271Mansour, E.H., A.H. Khalil and F.A. El-Soukkary,200058114Paraskevopoulou, A. and V. Kiosseoglou,199762208211Pong, L., J.M. Johnson, W.E. Barbeau and D.L. Stewart,199168552555Raeker, M.O. and L.A. Johnson,199572167172SAS,1995Van de Wiele, T., N. Boon, S. Possemiers, H. Jacobs and W. Verstraete,2007in vitro prebiotic effects.]]>102452460Wenling, W., W.W.L. Huiying and W. Shiyuan,1999Kluyveromyces sp. Y-85.]]>34643646Kalinga, D. and V.K. Mishra,200933384400Kim, H.Y.L., H.W. Yeom, H.S. Lim and S.T. Lim,200178267271Hicsasmaz, Z., Y. Yazgan, F. Bozoglu and Z. Katnas,200336441450Attia, E.S.A., H.A. Shehata and A. Askar,199348169172