Abstract
The aim of this study was to choose the best hydrocolloid to make eggless cakes, where egg was replaced with Chubak root extract (CRE, Acanthophyllum glandulosum). The effect of xanthan gum (XG), guar gum (GG) and carrageenan gum (CG) were investigated on functional properties of batter (microstructure, consistency, density, textural properties) and cake (volume, density, texture, color and sensory attributes). The best hydrocolloid was selected using TOPSIS (Technique for Order Performance by Similarity to Ideal Solution), which is one of the best multiple criteria decision-making (MCDM) approaches. The results revealed that replacement of egg by CRE reduced the consistency and gas cells of batter, cake volume, textural properties and sensory scores and increased batter and cake density, presenting low quality of the eggless cake. Incorporation of hydrocolloids improved the quality of the final product by increasing consistency and gas cells of batter and volume, texture and sensory parameters of cake. The eggless cakes containing guar gum showed the best quality compared with other hydrocolloid-containing eggless cakes based on TOPSIS method.
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