The performance of decolorized bovine plasma protein as a replacement for egg white in high ratio white cakes

Myhara, R.M.; Krüger, G. C. R.

doi:10.1016/s0950-3293(97)00046-3

Cited by 21 publications

(13 citation statements)

References 3 publications

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“…However, conflicting sensory results were reported, depending on the source of plasma protein and the method used to obtain it. For example, while Lee and others () reported a 100% likeness for their plasma cakes, the majority of a sensory panel (64%) ascribed a strong objectionable flavor toward the cakes which had their egg whites replaced with bovine plasma in another study (Myhara and Kruger ).…”

Section: Animal Blood In Human Food Applicationsmentioning

confidence: 93%

Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

Bah

Bekhit

Carne

et al. 2013

Comp Rev Food Sci Food Safe

216

142

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Slaughterhouse blood is an inevitable part of the meat production food chain and represents a rich source of protein. The physicochemical characteristics and utilization of animal blood in various food and industrial applications has been well explored. However, in recent years much attention has been paid to the generation of peptides with biological activities from food by-products including blood. This review examines the angiotensin-converting enzyme inhibitory, antioxidant, antimicrobial, and other bioactive peptides derived from various slaughterhouse animal blood sources. Furthermore, the effect of enzyme choice, degree of hydrolysis, and peptide sequence or size on the potency of these bioactivity is discussed.

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Section: Animal Blood In Human Food Applicationsmentioning

confidence: 93%

Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

Bah

Bekhit

Carne

et al. 2013

Comp Rev Food Sci Food Safe

216

142

View full text Add to dashboard Cite

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“…Therefore, identifying and characterising egg replacers and demonstrating their functionality in food is an important first step in introducing this ingredient to the market. As a result, many studies have identified replacements for egg in cake products, such as total or partial replacements with white lupine protein, emulsifiers, flour products, gums (Arozarena et al, 2001;Kohrs et al, 2010;Shao et al, 2015), soy milk (Rahmati & Tehrani, 2014), whey protein (Tan et al, 2015) and bovine blood plasma (Lee et al, 1993;Myhara & Kruger, 1998;Raeker & Johnson, 1995). However, many of these studies were unable to identify a substance which could completely replace the functionality of egg including its contribution to producing stable foam.…”

Section: Introductionmentioning

confidence: 99%

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Mustafa

Shim

et al. 2018

Int J of Food Sci Tech

105

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Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.

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“…With consumers actively searching for healthier food options with no sacrifice for its taste and appearance, food manufacturers constantly look for alternatives of egg in food manufacture. The trials of substitutes of eggs in cake products, such as total replacement with white lupine protein, emulsifiers, and xanthan gum in yellow cakes (Arozarena et al 2001), and bovine plasma protein in high yield white cakes (Lee et al 1993;Myhara and Kruger 1998;Raeker and Johnson 1995), were not successful in replacing egg's attribute and contribution in foaming. The egg white protein is critical for foaming in the angel food cake (Abu-Ghoush et al 2010;McWilliams 2008).…”

Section: Introductionmentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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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.

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The performance of decolorized bovine plasma protein as a replacement for egg white in high ratio white cakes

Cited by 21 publications

References 3 publications

Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

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