A Study On Physicochemical And Sensory Characteristics Of Eggless Yellow Cake

Abstract

To evaluate the practicability of full substitution of eggs in production of a cake, different concentrations (0.5%, 1.0% and 1.5%) of xanthan gum were used. The results showed that substituting eggs with 0.5% xanthan gum inside a cake produced a harder cake and lower its moisture content, water activity and volume compared to control (1599.66 and 1945.69 g, 28.87 and 26.97%, 0.91 and 0.89, 523.33 and 425.00 cm3, respectively). The sensory evaluation result showed that the addition of 0.5% xanthan gum to an eggless cake received the highest acceptability among other eggless cakes. In conclusion, the addition of 0.5% xanthan gum produced the most promising substitute for eggs in cakes.

Quality characteristics of eggless muffins prepared using egg solution alternatives containing super mealworm protein isolate and carrageenan

“…For cohesiveness, the egg muffin had the lowest values (100.50%) compared with eggless muffins (126.47%–187.60%). Incorporating hydrocolloids in muffins tends to increase their cohesiveness due to their gelling properties, which reduces the internal resistance within the crumb, making it stick to itself (Azmi et al ., 2018; Olawuyi & Lee, 2019).…”

“…Azmi et al . (2018) reported that a higher xanthan gum concentration in eggless cake increased its springiness. For cohesiveness, the egg muffin had the lowest values (100.50%) compared with eggless muffins (126.47%–187.60%).…”

“…However, a slight increase in springiness was observed in eggless muffins containing a higher concentration of carrageenan. Azmi et al (2018) reported that a higher xanthan gum concentration in eggless cake increased its springiness. For cohesiveness, the egg muffin had the lowest values (100.50%) compared with eggless muffins (126.47%-187.60%).…”