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.