The effect of different emulsifiers on the eggless cake properties containing WPC View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2016-11

AUTHORS

Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani

ABSTRACT

The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly. The PGE and DMG decreased the batter density, however lecithin increased it. All emulsifiers increased the porosity and volume of the eggless cakes, but decreased the hardness and gumminess of crumb and improved the sensory acceptance. The indices used for optimization of formulation were water activity, moisture content, hardness, gumminess, volume, porosity and total acceptance. The optimum quality of the eggless cake can be achieved from a combination of 0.5 PGE, 0.25 DMG and 0.5% lecithin. The experimental and predicted responses of the optimized eggless cake had a good resemblance. More... »

PAGES

3894-3903

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-016-2373-y

DOI

http://dx.doi.org/10.1007/s13197-016-2373-y

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1000947783

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/28035145


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