Sensory Attributes of Reduced Egg Cake Using Soya Flour and Hydrocolloid as an Egg Replacer
Britton, Chloe Rachel
Cardiff Metropolitan University
MetadataShow full item record
The purpose of this research was to evaluate the properties of an egg reduced cake using soya flour and xanthan gum as an egg replacer. Samples were made with 25%, 50% and 75% as well as a control sample with 100% egg. The weights and volumes of the samples were measured. The volumes were measured using a VolScan and analysed using the Friedmans Anova test on SPSS 23.0 which showed there was no significant difference between the samples with egg replacer and the samples with just egg. The firmness of the cakes was analysed using a texture analyser for both fresh samples and week old samples to see how an egg replacer affected the shelf life of the product. A sensory panel using a triangle test was conducted with 25 panellists. Each participant was given 3 coded samples, two samples with 100% egg and one with 50% egg and 50% egg replacer, and asked to pick the odd sample. 9 of the participants picked the correct sample which indicated a probability of 0.406 which is more than 0.05 suggesting there was no detectable difference between the samples. The soya flour and xanthan gum worked well to replace up to 75% of the egg to produce an acceptable cake that had a good volume that was not significantly different from the control and that had no detectable difference in a sensory trial meaning it could potentially be used in cake manufacturing.
BSc (Hons) Food Science and Technology
Showing items related by title, author, subject and abstract.
Technological Characteristics and Consumer Sensory Preference of Cake When Fat is Replaced with Chia Seeds Atkins, Louise (Cardiff Metropolitan University, 2017-06-01)Salvia hispanica L., more commonly known as ‘chia seeds’, have been proposed as a fat replacer in cake. The aim of this study was to evaluate the technological and sensory characteristics of cake, when fat was replaced ...
The evaluation of using high performance liquid chromatography as a method of monitoring vitamin D2 and D3 concentrations in patients Jones, Laura (Cardiff Metropolitan University, 2010)Vitamin D is actually a steroid hormone. It exists in two forms; Vitamin D2 and D3 and can be introduced into a person via dietary intake or by the conversion of cholesterol in the skin by UV radiation, which initiates a ...
The assessment of a novel direct immunofluorescence technique as a rapid alternative to molecular techniques for the laboratory diagnosis of respiratory viral infection Long, Louise (Cardiff Metropolitan University, 2011)Respiratory viruses are the most common cause of acute illness in otherwise healthy individuals, as well as causing significant morbidity and mortality in immunocompromised patients, those with underlying medical conditions ...