Abstract
Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.
Highlights
Egg protein is essential and normally used in many food formulations as a foaming ingredient in bakery food products to give great contribution on structure of batter and baked cake for its appearance and textural appeal
In the study of total whey protein replacement in angel food cakes, cakes containing whey protein were smaller in volume due to the lower stability of cake batter to help in prevention of cake collapse (Pernell et al 2002)
This is because viscosity in cake batter is known for its function of retaining trapped air, which in turn gives the raised volume of baked cake
Summary
Egg protein is essential and normally used in many food formulations as a foaming ingredient in bakery food products to give great contribution on structure of batter and baked cake for its appearance and textural appeal. Whey protein, which has high nutritional values and contains all essential amino acids that are higher in concentration compared to vegetable proteins such as soy, corn, and wheat gluten (Recio et al 2008), comes into solution for partial or total egg white protein replacement in cake baking. Partial replacement of egg white protein with whey protein isolate in angel food cake showed an overall poorer quality, with lower cake volume and coarser bubbles structure, which was probably due to the higher denaturation temperature of whey protein that resulted in
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