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Editor-in-chief
Prof. T. Hikmet Karakoc
Anadolu University, Faculty of Aeronautics and Astronautics, Turkey

IJET 2009 Vol.1(4): 324-329 ISSN: 1793-8236
DOI: 10.7763/IJET.2009.V1.65

Studying the Possibility of Preparing An Egg-Free Or Egg-Less Cake

S. S. Abdul Hussain and R. A. Al-Oulabi

Abstract—Cake industry has developed rapidly in recent years all over the world. Many modifications have been made on cake ingredients in order to improve cake quality. This study reports a possibility of substitute the egg in cake making by using whey proteins (WP) and lupine proteins (LP). Five different levels of whey proteins (8, 12, 16, 20, and 24 g) were used to substitute 66.67% of the total egg and the resulted cake volumes were compared with the control, which showed that the cake volume was improved by increasing the level of whey proteins but not reach the volume of control cake . Only two levels (16 and 20 g) of WP were chosen to be used in combination with LP for total substitution of egg in cake. Also, four different levels of lupine proteins (5.5, 7.5, 9.5, and 11.5 g) were used to substitute 33.33% of the total egg and the resulted cake volumes were compared with the control which showed that the cake volume was improved by increasing the level of lupine proteins but not reach the volume of control cake . Only two levels (7.5 and 9.5 g) of LP were chosen to be used in combination with WP for total substitution of egg. The combination treatments (7.5g LP+ 16g WP), (7.5g LP+ 20g WP), (9.5g LP+ 16g WP), and (9.5g LP+ 20g WP) were used for total substitution of egg with and without soy lecithin (SL) which indicated the improvement of the resulted cake in presence of SL. Evaluation of resulted cake by measuring the volumes for the combination treatments revealed that there were significant differences between the control cake and the egg-substituted cake; however, the treatment (9.5g LP+ 16g WP+ 5g SL) had the highest volume among the others. It was concluded that the total substitution of egg by using WP and LP resulted in a cake which was differed from the control. However, some changes in the formula and the mixing method must be taken in consideration to improve the quality of egg-substituted cake.

Index Terms—Lupine proteins, whey proteins, egg-substituted cake, egg-free cake

[PDF]

Cite: S. S. Abdul Hussain and R. A. Al-Oulabi, "Studying The Possibility Of Preparing An Egg-Free Or Egg-Less Cake," International Journal of Engineering and Technology vol. 1, no. 4, pp. 324-329, 2009.

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