## 3 Results and Discussion
### Cake Studies
#### 3.2.4 Texture Parameters of Cake  
The stress relaxation study was performed to understand the fundamental viscoelastic properties of the prepared Lakes. The butter replacement with oloegels did not affect cake firmness as \(F_{m}\) values for all the cake samples appeared similar to the control. Similarly, not many variations were observed in the \(F_{r}\) values of cake crumbs with respect to the control. However, the relative residual force value was found to be higher in Sp-C than Sa-C, suggestive of more solid-like characteristics in Sp-C. This can be due to the prominent interaction of SP with the starch, which made the starch matrix more rigid. The \(\%SR\) is an informative parameter gained from the stress relaxation versus time plot at an arbitrary time. The ideal elastic solid display a \(\%SR\) value of 0, contrary to the ideal liquid, which displays a \(\%SR\) value of 100. All the cake samples showed \(\%SR\) values less than 45 and,  
Figure 8: FTIR results of the cake: (**a**) FTIR spectra of cake crumbs; (**b**) deconvolution of FTIR spectra in wavenumber range 950-1100 cm\({}^{-1}\) for the analysis of peak ratios for starch conformation; (**c**,**d**) peak area ratios post deconvolution.  
therefore, can be regarded as viscoelastic material with a higher elastic component. Similar %\(SR\) values have been previously reported for carrot sponge cake [50]. Interestingly, Sa-C, SaB-C, and SpB-C cake samples showed significantly higher %\(SR\) values than the control.  
The two-compression cycle test was used to evaluate the different textural parameters of the formulated cake samples (Figure 9). The hardness of all the cakes appeared similar (\(p>0.05\)) to the control. It is interesting to observe that the optimized oleggel did not affect the cake hardness. However, the hardness value of SaB-C and Sp-C was higher than Sa-C (\(p<0.05\)). Increased hardness is an undesirable food characteristic and can also be correlated with the reduced number of air bubbles in batter SaB-C and Sp-C (Figure 2). Springiness defines the rate at which the deformed food material tries to un-deform after removing the applied force. Cake Sa-C, Sp-C, and SpB-C showed reduced springiness values in comparison to the control. Cohesiveness is the ability of a material to disintegrate [51]. It is interesting to observe that all the cake samples showed lower cohesiveness than the control. The lowering in cohesiveness can be due to the ability of SA and SP to hinder the interaction between starch and protein during baking [52]. Although all the cake samples showed similar hardness values, Sa-C showed a lower chewiness value than the control. The chewiness is the required energy to masticate solid food to a swallowing state. The tiny gas cells in the batter might have resulted in better texture with the lower chewiness of Sa-C [53]. Calculating gumminess involves taking the hardness and cohesiveness values and multiplying them together. The gumminess of Sa-C was also lower than the control. The chewiness and gumminess values also indicate the firmness of the cake samples [54]. Resilience is defined as the recoverable energy after the removal of the stress applied during the first compression. Contrary to springiness, referred to as recovery at the end of the second compression cycle, resilience is focused on the instantaneous recovery after the first compression cycle [54]. A partial and complete butter replacement with the used oleogels reduced the resilience values. This further suggests that these samples will deform permanently after removing the applied force.  
Figure 9: Textural parameters of cake: (**a**) \(F_{0}\) values; (**b**) \(F_{r}\) values; (**c**) %\(SR\); TPA parameters; (**d**) hardness; (**e**) springiness; (**f**) cohesiveness; (**g**) chewiness; (**h**) gumminess; and (**i**) resilience. The data are represented as mean \(\pm\) S.D. of triplicates. # represents \(p<0.05\).