Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake

Abstract

With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at 0, 5, 10, 15, 20 and 30% (w/w), and the quality of batter and the cake was studied. Following changes occurred as the quantity of SPI increased; batter consistency and density, cake volume and height increased while cake density decreased. The crust and crumb color became darker and more reddish. Textural properties of the cakes as measured by a texture analyzer revealed that the hardness and gumminess increased while springiness, cohesiveness and chewiness decreased. Determination of the organoleptic characteristics of the cakes revealed that inclusion of more than 20% SPI had negative effects on the taste, color, texture and overall acceptability of the cakes. Based on the results, addition of no more than 20% SPI can be used to increase the nutritional quality of the sponge cake while preserving its quality. Practical application Development of functional foods has a growing market around the world. This study provides information on the development of a functional sponge cake using soy protein isolate (SPI). To get benefits from the SPI in cake production, controlling the level of the SPI is crucial. The appropriate level of the SPI resulting in an acceptable functional sponge cake was 20% while further increase in the SPI resulted in inferior cake quality.

Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins

“…Incorporation of the protein isolates seems to have accelerated the Maillard reactions by providing amino acids, which could react with sugars to produce dark‐brown substances. An increase in cake crust redness and decrease in lightness and yellowness with incorporation of soy protein isolate to cake formulation had been reported (Majzoobi et al ., ). The incorporation of protein isolates also influenced the colour of the muffin crumbs (Table , Fig.…”

“…Cohesiveness is a textural parameter negatively correlated with the rate of breakdown in the mouth and easy separation in the hand (Miñarro et al, 2012). It refers to the rate at which food disintegrates under mechanical action; it can also be defined as the resistance of food to traction (Majzoobi et al, 2013). Cohesiveness of the muffins also increased on incorporation of protein isolates (Table 3).…”

Utilization of Heat‐Moisture Treated Proso Millet Flour in Production of Gluten‐Free Pound Cake

“…This could be because of the Maillard and caramelization reactions occurs at crust during baking and so the resulting colored substances darken the crust but the crumb color is affected by the ingredients of formulation (Majzoobi et al . ). Jeong et al .…”

“…) and proteins (Majzoobi et al . ) or modifying starch or flour by extrusion (Martinez et al . ; Jeong et al .…”

Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles

“…F of muffins increased with increase in level of substitution with ES and decreased with GRS. Coh is defined as the resistance of food to traction (Majzoobi et al 2013). Muffins made from flour substituted with ES showed comparatively lower Coh than those made without substitution.…”