The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
Subject Areas : Microbiology
Marjan
Rasouli
1
(student)
Babak
Ghiassi Tarzi
2
(Department of Food Science and Technology, Science and Research Branch, Islamic Azad
University, Tehran, Iran.)
null
null
3
(null)
null
null
4
(null)
Keywords: Whey Protein Concentrate, Modified Starch, Cake,
Abstract :
Introduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total production cost and also satisfy consumers with specific dietary restrictions or needs.Materials and Methods: In this study, physicochemical and organoleptical properties of shortened cake prepared by substitution of egg with different levels of whey protein concentrate and modified starch in the formulation were evaluated. WPC at levels of 25%,50%,100% and modified starch at levels of 25%,50%,100%, were considered as variable treatments.Results: The results of these experiments showed that Batter Viscosity, Batter Specific volume, Cake hardness, Cake moisture, Cake volume and Cake height, have a meaningful difference as compared to the control sample in all the cases examined (P<0.05). Also pH values of the cake don’t have a meaningful difference as compared to the control sample in all the cases examined (P>0.05). All of sensory properties have a meaningful difference as compared to the control sample in all the cases examined (P<0.05).Conclusion: It was concluded that WPC alone was an appropriate substitution for egg. Although modified starch alone was not an appropriate substitution for egg, the application of modified starch at levels of 25 and 50% along with WPC could be an appropriate substitution for egg while maintaining sensory properties and improving the physicochemical properties of eggless cake.Keywords: cake, modified starch, whey protein concentrate
AACC, (2000). Approved methods of analysis of the American Association of Cereal Chemists (10th ed.), In., St paul.
Anon. (2006). Iranian National Standard No. 2553, Iranian Standard Development and Industrial Research Publications. Cake - Features and Test Methods, Third Revision (1385). [In Persian]
Arozarana, I., Berthol., M., Empise, J., Bunger, A. & Sousa, I. D. (2001). Study of the total replacement of egg by white lupin, protein, emulsifier & xanthan gum in yellow cake. European Research Technology, 213, 312-316.
Arunepanlop, B., Morr, C.V., Karleskind, D. & Laye, I. (1996). Partial replacement of egg white proteins with whey in angel food cakes. Journal of Food Science, 61(5), 1085 – 1093.
Ashwini, A., Jyotsna, R. & Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality of eggless cake. Food Hydrocolloids, 23, 700-707.
Ayubi, A., Habibi najafi., M. B. & Karimi, M. (2008). The effect of adding whey protein concentrate (WPC) and guar gum and xanthan gum on the quality and physicochemical properties of oil cake. Iranian Journal of Food Science and Technology Research, pp. 46-33. [In Persian]
Boye, J. I., Alli, I., Ismail, A. A., Gibbs, B. F. & Konishi, Y. (1995). Factors affecting molecular characteristics of whey protein gelation. International Dairy Journal, 5, (4), 337-353.
Gómez, M., Oliete, B., Rosell, C.M., Pando, V. & Fernández, E. (2008). Studies on cake quality made of wheat-chickpea flour blends. LWT - Food Science and Technology, 41, 1701–1709.
Karaoğlu M. M., Kotancilar, H. G. & Çelik, L. (2001). Effects of utilization of modified starches on the cake quality. Starch/Stark, 53, 162-169.
Kaur, A., Amarjeet, K. & Bakhshi, A. K. (2005). Development of free cakes by using whey protein concentrates. Advances in Food Sciences, 27(1), 2-5.
Kim, C. S. & Walker, C. E. (1992). Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems. Cereal Chemistry, 69, 206–212.
Kinsella, J. E. & Whitehead, D. M. (1989) Proteins in Whey: Chemical, Physical, and Functional Properties. Advances in Food and Nutrition Research, 33, 343-438.
Paraskevopoulou, A., Donsouzi, S., Nikiforidis, C. V. & Kiosseoglou, V. (2015). Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation. Food Research International, 69, 72–79.
Pernell, C. W., Luck, P. J., Foegeading, E. A. & Daubert, C. R. (2002). Heat -induced changes in angel food cakes containing egg -white protein or whey protein isolate. Journal of Food Science, 67(8), 2945-2951.
Rastmanesh, R. (2008). Cake and muffin technology. Second Edition, Agricultural Science Publishing. [In Persian]
Ratnayake, W. S., Geera, B. & Rybak, D. A. (2010). Effects of Egg and Egg Replacers on Yellow Cake Product Quality. Journal of Food Processing and Preservation 36, 21-29.
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AACC, (2000). Approved methods of analysis of the American Association of Cereal Chemists (10th ed.), In., St paul.
Anon. (2006). Iranian National Standard No. 2553, Iranian Standard Development and Industrial Research Publications. Cake - Features and Test Methods, Third Revision (1385). [In Persian]
Arozarana, I., Berthol., M., Empise, J., Bunger, A. & Sousa, I. D. (2001). Study of the total replacement of egg by white lupin, protein, emulsifier & xanthan gum in yellow cake. European Research Technology, 213, 312-316.
Arunepanlop, B., Morr, C.V., Karleskind, D. & Laye, I. (1996). Partial replacement of egg white proteins with whey in angel food cakes. Journal of Food Science, 61(5), 1085 – 1093.
Ashwini, A., Jyotsna, R. & Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality of eggless cake. Food Hydrocolloids, 23, 700-707.
Ayubi, A., Habibi najafi., M. B. & Karimi, M. (2008). The effect of adding whey protein concentrate (WPC) and guar gum and xanthan gum on the quality and physicochemical properties of oil cake. Iranian Journal of Food Science and Technology Research, pp. 46-33. [In Persian]
Boye, J. I., Alli, I., Ismail, A. A., Gibbs, B. F. & Konishi, Y. (1995). Factors affecting molecular characteristics of whey protein gelation. International Dairy Journal, 5, (4), 337-353.
Gómez, M., Oliete, B., Rosell, C.M., Pando, V. & Fernández, E. (2008). Studies on cake quality made of wheat-chickpea flour blends. LWT - Food Science and Technology, 41, 1701–1709.
Karaoğlu M. M., Kotancilar, H. G. & Çelik, L. (2001). Effects of utilization of modified starches on the cake quality. Starch/Stark, 53, 162-169.
Kaur, A., Amarjeet, K. & Bakhshi, A. K. (2005). Development of free cakes by using whey protein concentrates. Advances in Food Sciences, 27(1), 2-5.
Kim, C. S. & Walker, C. E. (1992). Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems. Cereal Chemistry, 69, 206–212.
Kinsella, J. E. & Whitehead, D. M. (1989) Proteins in Whey: Chemical, Physical, and Functional Properties. Advances in Food and Nutrition Research, 33, 343-438.
Paraskevopoulou, A., Donsouzi, S., Nikiforidis, C. V. & Kiosseoglou, V. (2015). Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation. Food Research International, 69, 72–79.
Pernell, C. W., Luck, P. J., Foegeading, E. A. & Daubert, C. R. (2002). Heat -induced changes in angel food cakes containing egg -white protein or whey protein isolate. Journal of Food Science, 67(8), 2945-2951.
Rastmanesh, R. (2008). Cake and muffin technology. Second Edition, Agricultural Science Publishing. [In Persian]
Ratnayake, W. S., Geera, B. & Rybak, D. A. (2010). Effects of Egg and Egg Replacers on Yellow Cake Product Quality. Journal of Food Processing and Preservation 36, 21-29.
