Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Abstract

Eggless cakes were developed using composite flour (CF) of wheat, malted finger‐millet, sprouted soy and amaranth and egg‐replacers (banana (T1), chia (T2) and soy milk powder (T3)) and were analyzed for physical, textural, rheological, nutritional and organoleptic properties and compared with egg cakes with refined wheat flour (C1) and CF (C2). T1 cake showed no significant difference for batter physical and textural properties with C1. In rheological studies, no significant difference was found for Casson‐plastic viscosity, flow‐behavior index and consistency‐index among T1 and C1 batter. T1 cake had higher volume (437.1 cm3) as compared to T3 (404.4 cm3) and T2 (359.4 cm3). C2 showed highest protein (g/100 g) (14.3) and fat (27), while T3 and T1 cakes contained significantly higher iron contents. On 9‐point hedonic scale, T1 cake scored significantly higher values among T cakes. Therefore, CF was a good replacement for refined flour and banana was the best egg‐replacer for cake developed. Practical Applications Increasing consumer search for healthier food options has led researchers to look for alternatives of traditional bakery items such as eggs, refined wheat flour, and butter in food products. Refined wheat flour with low gluten, eggs with its unique foaming, emulsifying and heat coagulation properties and butter giving tenderness, moistness and flavor are important ingredients in bakery products especially in cakes and thus difficult to replace by any other source. Therefore, our research on different egg‐replacers and incorporation of composite flour containing whole wheat, sprouted soybean, malted millet and pseudocereals instead of refined wheat flour in cakes may help manufacturers to produce a healthy product with no sacrifice for its taste and appearance. These alternatives deliver same functional role as that of eggs, butter and flour at much lower cost and can be incorporated into the cakes to obtain desirable organoleptic properties.

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

“…Initially studies on replacement of refined flour with whole wheat flour and millets for an eggless cake were carried out successfully (Agrahar-Murugkar et al 2016). In a further attempt to remove gluten from the mix several initial experiments and thorough review of literature were carried out and finally a combination of amaranth, fingermillet and soybean were finalized as the base ingredients of the flour mix.…”

“…Recently however, people have had concerns regarding egg consumption due to cholesterol, specific dietary needs and egg protein allergy. Banana and yoghurt can be used as a substitute for egg in cake preparation, as it has shown good foaming capacity, promotes tenderness, retains moistness and has high ability to be used as a substitute for eggs in cakes (Agrahar-Murugkar et al 2016).…”

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

“…Texture profile analysis (TPA) of baked ofam samples were evaluated by the method described by Agrahar-Murugkar et al (2016) with slight modifications, using the Stable Micro Systems texture analyser (TA-XT plus -13051, Surrey, UK). A two-bite compression test was performed on samples of height 30 mm after a size 15 cork borer (22.5 mm outside diameter) was used to obtain cylindrical-shaped samples from the baked product.…”

“…In addition to its flavour enhancing properties, fat provides tenderness to most baked goods. An adequate amount is essential to prevent product dryness or sogginess (Agrahar-Murugkar et al, 2016).…”

Greening in sunflower butter cookies as a function of egg replacers and baking temperature

“…The cookie formulation was modified with two different egg replacers (chia seeds and blanched Cavendish bananas compared to egg as a control) and cookies were baked at 162.8 and 190.6°C. Chia seeds and bananas are minimally allergenic vegan alternatives for eggs in the baking industry because chia seed mucilage acts as a stabilizer and emulsifier while banana has demonstrated good foaming capacity (Agrahar-Murugkar et al 2016). Baking temperatures of 162.8°C (325°F) and 190.6°C (375°F) were chosen because they are within the range of commonly used baking temperatures for optimal textural characteristics and to ensure microbial safety of cookies (USDA 2004).…”