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The effect of replacing fat with fruit puree containing lecithin (FPL) on nutritional value and sensory properties of Devil's Food Cake (DFC) was studied. A control and three test cakes with the replacement of shortening with FPL at 33% (DFC 33%), 66% (DFC 66%) and 100% (DFC 100%) levels were prepared. Nutrient contents of all cakes were computed. Cakes were evaluated by a 20-member semi-trained panel...