Abstract
The use of decolorized bovine plasma protein as a substitute for egg white in high yield white cakes was examined. Decolorized plasma protein was incorporated into cakes at levels comparable to that of egg white. Cake batters made with plasma protein had lower specific gravities ( p ⩽ 0.01) than those made with egg white. Cakes made with plasma protein exhibited comparable ( p > 0.05) baked volumes to those made with egg white. Cakes made with plasma protein had darker colored crusts ( p ⩽ 0.05), and darker colored crumb ( p ⩽ 0.05) than cakes made with egg whites. Crumb with plasma protein was less green ( p ⩽ 0.01) but more yellow ( p ⩽ 0.05), than crumb with egg. Sensory evaluation found cakes made of bovine plasma protein were moister than those with egg. Cakes made with plasma protein, however, had an objectionable flavor.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
