Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake

In this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (WPC) and different levels of guar and xanthan gums in the furmolation were evaluated.WPC at three levels; 25, 50 and 75 %, guar gum at two levels; 0.1 and 0.3 %, and xanthan gum at two levels; 0.1 and 0.15 %, were considered as variable treatments. Data analysis showed that addition of WPC, significantly affected the physicohemical and sensory properties of the samples. Moreover guar and xathan gum affected all the physicochemical and sensory properties except for the after one and two days of storage, crust colour and taste. The results of this research showed that although WPC alone was not an appropriet substitution for egg white, the application of WPC at levels of 25 and 50% along with guar (0.3%) or xanthan gum (0.15%) could be an appropriate substitution for egg white while maintaining sensory properties and improving almost all of the physicohemical characteristices of muffin cakes.