Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes

Saleh, Samaa

doi:10.21608/asejaiqjsae.2022.232533

Cited by 1 publication

(1 citation statement)

References 32 publications

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“…The puncture test reveals that the cake made from whey had lower hardness than other substitutes. Saleh [8] tried to develop to prepare a cake using a novel egg substitute zucchini puree. In their study, it was found that the cake had acceptable characteristics which were mainly attributed to the gums present in the peel of zucchini.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

G M,

Singh

2024

Journal of Food Processing and Preservation

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Bakery products are becoming an essential part of the human diet. Millets are the staple grains in Asia and African countries, and they are the super future food because of their nutritive and disease-preventive nature. Pearl millet is one of the most nutritious cereal grains, and its protein lacks gluten, which makes it a suitable base material for the preparation of gluten-free products. However, gluten is necessary because of its unique viscoelastic nature, which makes the most innovative bakery items. In this study, 50% refined wheat flour (RWF) has been replaced with pearl millet flour (PMF) to prepare a muffin, and a ghee residue is utilized to make a ghee residue powder (GRP) as a functional ingredient to replace whey protein concentrate (WPC) in the eggless muffin. Substitution of fat with GRP reduced the specific gravity of batter from 1.05 to 0.99; lightness value was considerably decreased, whereas the redness and yellowness values increased from 1.06 to 8.32 and 23.62 to 26.20, respectively. Replacement of RWF with PMF affected the lightness and specific gravity of the batter. Substitution with PMF and GRP reduced the viscosity from 13.83 Pa·s to7.08 Pa·s. Gelatinization temperature of batters varied with substitution of flour and fat with PMF and GRP. Muffin volume dramatically decreased from 56.19 to 36.84 cm3 with substitution of GRP and PMF. Weight loss was increased from 12.14 to 13.68% by substitution. The hardness and springiness were reduced with substitution. The GRP can replace fat up to 25%; thereafter, muffin’s quality characteristic reduces; hence, 50% PMF and 25% GRP combination give satisfiable muffin product.

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Section: Introductionmentioning

confidence: 99%