Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Abstract

Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

“…Ash content of test and C2 was significantly ( P < 0.05) higher as compared to C1, which could be due to sprouted finger‐millet and amaranth present in CF (Agrahar‐Murugkar et al . ).…”

“…This according to Tan et al . () suggested that the solid‐like property of batter increases at higher frequencies. The phenomenon is more prominent in case of samples C1, C2 and T1.…”

“…C cakes had significantly ( P < 0.5) higher volume, volume index and lower density than T cakes mainly due to unique foaming, emulsifying and heat coagulation properties of egg proteins and water‐vaporization during baking. Steam produced during baking helps to form more air cells and to bake cakes of desirable porous internal texture having low density (Rahmati and Tehrani ). Therefore, higher ability of soy milk and chia seeds in water absorption, as observed from viscosity values (Table ), may have reduced the amount of water available to produce steam and therefore, decreased air cells produced in cake crumb.…”

“…; Tan et al . 2015). Soy milk and soy flour have also been identified for partial and full replacement of egg in cake (Rahmati and Tehrani 2015; Zeidanloo et al .…”

Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

“…Hardness is used to evaluate the softness and ease of the first bite. Cohesiveness quantifies the internal resistance of the cake, and springiness indicates how much the structure will recover after pressure is applied (Tan et al, 2015). All texture profile analysis data are shown in Table 9.…”