A review of egg replacement in cake production: Effects on batter and cake properties

Yazıcı, Gamze Nil; Özer, Mehmet Sertaç

doi:10.1016/j.tifs.2021.02.071

Cited by 38 publications

(34 citation statements)

References 55 publications

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“…Good quality cakes with lower amounts of egg and higher quantities of soy lecithin can be produced which can help to achieve a reduction in cholesterol levels in cakes as soy lecithin has no cholesterol content [23]. This can go a long way in reducing cholesterol related diseases.…”

Section: Discussionmentioning

confidence: 99%

“…Samples MEL1 and MEL2 were preferred in flavour to sample MEL3. This is somewhat due to the soy-like aroma of soy lecithin which it impacts on baked goods when added in liquid form [23].…”

Section: Sensory Evaluation Of the Cake Samplesmentioning

confidence: 99%

“…Sample MEL3 had the least score for taste. This can be attributed to the soy-like taste of liquid soy lecithin [23].…”

Section: Sensory Evaluation Of the Cake Samplesmentioning

confidence: 99%

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Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

Agu

Ejike

Obiegbuna

et al. 2021

AFSJ

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This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry.

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Section: Discussionmentioning

confidence: 99%

“…Samples MEL1 and MEL2 were preferred in flavour to sample MEL3. This is somewhat due to the soy-like aroma of soy lecithin which it impacts on baked goods when added in liquid form [23].…”

Section: Sensory Evaluation Of the Cake Samplesmentioning

confidence: 99%

See 1 more Smart Citation

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

Agu

Ejike

Obiegbuna

et al. 2021

AFSJ

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“…Nevertheless, several postprocessing methods are being developed to produce modified starch with high quality, likely-modified pea starch [ 68 , 69 ]. Another ingredient, aquafaba, derived from cooked chickpea, is gaining interest as an egg substitute due to its foaming, emulsifying, thickening, and gelling properties [ 70 , 71 , 72 ]. This is attributed to its composition, namely protein, water-soluble/insoluble carbohydrates, coacervates, saponins, and phenolic compounds [ 62 , 73 ].…”

Section: Major Components Of Vegan Eggsmentioning

confidence: 99%

“…Aquafaba-based cakes resulted in a similar color and texture, as well sensory acceptability compared to egg-white-based cakes. This is due to the good foaming and emulsifying properties of aquafaba [ 38 , 70 , 71 ]. The main defect of these eggless cakes is their low springiness and cohesiveness [ 74 ].…”

Section: Main Food Applications Of Vegan Eggsmentioning

confidence: 99%

Vegan Egg: A Future-Proof Food Ingredient?

Boukid

Gagaoua

2022

Foods

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Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

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Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis

et al. 2022

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Background and Objectives: Bakery products have the highest amount of sugar among food products. The cake is known as one of the most popular bakery products. Therefore, substituting sugar in cakes can be one of the ways to reduce product energy and prevent weight gain. In this study, comprehensive research was conducted to investigate the effect of replacing sugar with xylitol and maltitol on the quality of cakes. PubMed, Web of Science, Google Scholar, Scopus, ProQuest, and Food Science and Technology Abstracts databases, were searched to find related studies. Finding: A total of 617 articles were collected from different databases, and after checking with inclusion criteria, finally, 10 articles were included for meta-analysis. Conclusion: Due to different percentages of xylitol and maltitol being used to replace sucrose in different studies, the studies were combined in subgroups with different replacement percentages. No significant difference was observed in most subgroups due to replacing sucrose with maltitol and xylitol.Significance and Novelty: These results show that xylitol and maltitol have the same characteristics as sucrose, and their substitution in the cake does not cause a significant difference in the characteristics of the cake.

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A review of egg replacement in cake production: Effects on batter and cake properties

Cited by 38 publications

References 55 publications

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

Vegan Egg: A Future-Proof Food Ingredient?

Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis

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