Development of Eggless Cake Using Grass Carp Protein Concentrate and its Quality Attributes.
Hydroxy propyl methyl cellulose showed the best emulsion results among all the emulsifiers when it is added to prepare better quality eggless cakes whether alone or in combination with SSL and GMS. This project aims to use animal-based proteins and additives to develop egg substitutes for cakes preparation. To achieve this goal fish protein concentrate was used in combination with additives and its properties were compared with batter and cake prepared with egg protein. For this purpose, we used fish protein isolate together with additives. The properties of these ingredients were evaluated and compared with egg proteins by measuring the batter and cake properties.
The effect of FPC on hardness, springiness, cohesiveness, and chewiness of egg replaced cake is reported in. The hardness of all FPC supplemented cakes is much higher than the
control one, but maximum hardness value was shown by cake having only 5% FPC. An increase of FPC concentration also increases hardness, as the concentration increase to 8% and 12%
the hardness increased to (3835) and (4337) respectively, thus the level depends on protein content. The air cell surrounding the crumb wall and protein particles that strengthen the crumb is
probably the reason for its hardness.
The outcomes of this study suggested that the FPC supplementation increased the nutritional properties of cake. FPC enhanced the nutritious properties of cake, in terms of protein, fat, and ash
contents. Moreover, the fortification of FPC at 12% protein content reduced sensory quality attributes and overall acceptability. This study also says that more than 8% of FPC fortification could affect dough rheological properties and sensory attributes of the cake.
Adv Food Technol Nutr Sci Open J. 2020; 6(1): 21-28. doi: 10.17140/AFTNSOJ-6-165
