Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics

Abstract

In this research, application and effect of soy milk on quality, physicochemical and sensory characteristics of eggless cake were investigated. In order to examine functionality and adequacy of soy milk in cake making, egg was substituted at different percentages (25, 50, 75 and 100%) with soy milk. Batter characteristics (viscosity, stability and density) and physical (moisture loss, density, specific volume, volume index, contour, symmetry, texture and color) and sensory properties of eggless cakes were investigated via applying different experiments, and results were compared with those of control cake prepared with whole egg. Results showed high performance and efficiency of soy milk in producing cakes of low density, high volume, satisfactory texture and sensory properties. With respect to the control cake, almost in terms of all attributes substitution of egg with soy milk, up to 75% replacement level, resulted in cake samples with satisfactory desirability and acceptance. Practical Applications Based on the present study, soy milk showed desirable performance in partial replacement of egg in cake. Regarding low price of soy flour, replacement of egg in cake with soy flour-prepared soy milk, as an inexpensive egg replacer, would be an appropriate choice to reduce production expenses. In addition soy milk, with high functionality and nutritional value, can be employed in other bakery products as a suitable egg alternative.