Vyakhaya and John David
Effect of complete substitution of egg with Whey Protein Concentrate (WPC) and combination of emulsifiers in gel form having different properties and function were used to study the improvement in property of eggless sponge cake. The present research investigated WPC and emulsifier gel improved the quality of eggless sponge cake by providing superior aeration to the batter, enhanced volume and texture of sponge cake with fine crumb structure. Sponge cake developed with 6% WPC and 15% emulsifier gel was found to be superior in terms of overall acceptability in comparison to others Results shows that the blend of developed emulsifiers gel along with WPC used have interactively improved the properties of eggless sponge cake with minimum use of oils and fats in making, it was also observed that the product developed was of desired flavor and texture.
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