A study on physicochemical and sensory characteristics of eggless yellow cake. Indonesian Food Science and Technology Journal, 2 (1). pp. 1-8. ISSN 2615-367X (2019)
Abstract
Practicability of full substitution of eggs in the production of yellow cake was evaluated. Different concentrations of xanthan gum were used (0.5%, 1.0% and 1.5%). The results showed that substituting eggs with 0.5% xanthan gum inside a cake produced a harder cake and lower its volume, water activity, and moisture content compared to control (1599.66 and 1945.69 g, 523.33 and 425.00cm3, 0.91 and 0.89, 28.87 and 26.97%, respectively). The sensory evaluation result showed that the addition of 0.5% xanthan gum to an eggless cake received the highest acceptability among other eggless cakes. In conclusion, the addition of 0.5% xanthan gum produced the most promising egg substitute in cakes.
| Item Type: | Article |
|---|---|
| Keywords: | Eggs, Xanthan gum, Eggless yellow cake |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 15 Dec 2023 07:58 |
| Last Modified: | 15 Dec 2023 08:29 |
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