Paper Details

The evaluation of egg replacement with soy flour and guar gum in oil cake

Milad Hayati Zeidanloo, Reihaneh Ahmadzadeh Ghavidel, Sodabeh Ein Afshar

DOI: https://dx.doi.org/10.12692/ijb/4.10.222-227

Int. J. Biosci. 4(10), 222-227. May, 2014. (PDF)

Abstract:

Cake as a source of calories ranks between bread and biscuits and has considerable popularity among various strata of society. Many researchers now seek to produce a variety of dietary cakes and find suitable substitutes for the sugar, oil, and eggs present in the product. The aim of this study was to investigate the effect of adding soy flour (at 25%, 50%, and 75%) and guar gum (at levels of 0%, 0.3%, and 0.5%) on the qualitative and quantitative properties of eggless cake. The results showed that by increasing the levels of soy flour and guar gum in eggless cake, the moisture content was significantly increased. However, by increasing the amount of soy flour in the cake formulation, the value of L* was increased and a* and b* were decreased. The results of image processing showed the L* and b* values were increased and the a* value was reduced by increasing the amount of guar gum in the formulation of eggless cake. Furthermore, the results clearly showed that the samples containing 50% soy flour and 0.3% guar gum had the highest levels of specific volume and  porosity and the lowest levels of firmness and overall acceptability.