COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM

• Published in: Journal of food processing and preservation Vol. 34; no. s2; pp. 411 - 425
• Main Authors: ABU-GHOUSH, MAHMOUD, HERALD, THOMAS J, ARAMOUNI, FADI M
• Format: Journal Article
• Language: English
• Published: Malden, USA Malden, USA : Blackwell Publishing Inc 01.05.2010; Blackwell Publishing Inc
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.2008.00284.x

Comparisons of the physical and sensory properties of several commercial egg alternatives in angel food cake formulation were studied. Fourteen samples were investigated for foaming properties at 10 and 20 min whipping time: collagen, Cryogel gelatin, Solugel collagen hydroysates, gelatin, whey protein concentrate, fish protein, whey protein isolate (95% WPI, 90%WPI), hydrolyzed whey protein isolate, pea protein, rice protein concentrate, soy protein, corn zein and casein. However, only eight samples showed potential and were moved forward for further evaluation. Only the WPI alternative was able to maintain a meringue during baking. All other foams collapsed during the baking process. The angel food cake formulated with WPI exhibited a significantly firmer crust and crumb compared with the egg white control. The L value, height and volume of control cake were also significantly higher than the egg alternative. The control significantly outperformed the angel food cake formulated with the egg alternative in all sensory categories evaluated. The egg alternatives were used to replace egg as a functional ingredient in angel cake productions. These alternatives can deliver functionality at a lower cost and can be incorporated to produce a suitable angle cake, especially whey protein isolate (WPI). These results may help producers in formulating angle cake that rely on WPI as an egg alternative.