Effects of Egg and Egg Replacers on Yellow Cake Product Quality

Abstract

Five yellow cake formulations, prepared with liquid whole egg, dry whole egg and three commercial egg replacers (soy/wheat, whey protein and fiber/gum‐based), were evaluated to determine differences in end‐product qualities influenced by the differences in ingredient compositions. The products were prepared following the same procedure and other ingredient compositions, except for the egg or egg replacer used in the formulation. The physical product characteristics and sensory properties of the end products were evaluated. It was found that egg, as an ingredient in the yellow cake formulation, is critical to obtain expected product quality characteristics. Partial replacement of egg with commercial egg replacers changed product characteristics, altering moisture retention, bulk density, color, texture and flavor. Some of these changes, however, were not readily detected in sensory analysis. PRACTICAL APPLICATIONS This study comprehensively evaluated the functionalities of egg and egg replacers in ingredient formulations of yellow cake. The tests were conducted on samples prepared according to ingredient manufacturers' recommendations, to objectively evaluate the differences, if any. The functionalities of each ingredient (egg replacer) in yellow cake formulations were interpreted based on the results obtained. The results of this study would be useful in selecting appropriate ingredients for cake formulations to obtain desired product qualities. The manuscript also highlights the advantages and drawbacks of using egg replacers in yellow cake formulations.

Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake

“…Addition of DSFS increased the viscosity from 18,700 to 44,000 Pa s; increased volume from 600 to 640 cm 3 /330 g of batter and moisture from 29.22 to 35.38% and decreased specific gravity from 1.08 to 1.03 g/cc. These results are due to soy protein and flax seed having excellent gelling, emulsifying properties and binding properties, respectively, similar to egg (Oomah, ; Ratnayake et al ). Hardness value for eggless cake was 42.51 N. Addition of DSFS significantly decreased the hardness value (42.51–38.51 N), increased the springiness value which from 6.81 to 8.81 mm and decreased the gumminess value from 12.91 to 11.51 N. Generally batters with high viscosity readings made cakes that scored high in tenderness, velvetiness, evenness of grain after baking (Matthews & Dawson, ).…”

Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake

“…When just WPPC was added, the yield did not significantly change, which can be attributed to the water holding capacity of the WPPC maintaining the same moisture as the whole eggs. Previous research has shown that eggs and whey proteins can hold similar amounts of water (Ratnayake et al, 2012).…”

Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake

“…Ratnayake et al. () partially substituted eggs with three commercial egg replacers and reported that they affected moisture retention, texture, color, bulk density, and flavor; however, some of these changes were not distinguished in sensory evaluation.…”

“…Thus, acquiring cost-effective and healthy sources for partial or total replacement of egg is of great importance. Egg has several functional properties including forming a part of cake structure, coloring, flavoring, binding, foaming, tenderizing, emulsifying, and improvement of nutritive value of cake (Ashwini et al, 2009;Ratnayake, Geera, & Rybak, 2012;Wilderjans, Luyts, Brijs, & Delcour, 2013). Therefore, finding an appropriate substitute for eggs is difficult.…”

“…Ashwini et al (2009) studied the effect of different hydrocolloids and emulsifiers on eggless cake quality and found that best results were obtained by hydroxypropyl methylcellulose (HPMC) in combination with sodium stearoyl lactylate (SSL). Ratnayake et al (2012) partially substituted eggs with three commercial egg replacers and reported that they affected moisture retention, texture, color, bulk density, and flavor; however, some of these changes were not distinguished in sensory evaluation.…”