Effect of Egg Replacement by Tahini Mealand Lecithin on Quantitative and Qualitative Properties of Low Cholesterol Functional Cake

Today demand for low-fat and low-cholesterol foods was increased, and that eggs are the most important source of cholesterol in the production of all types of cakes, it seems partial or total removal of eggs and replacing by other natural ingredients is very important in the formulation of cakes. Therefore, the aim of this study was to investigate the effect of completely replacing eggs in the cupcake formulation by tahini meal (one of the byproducts of the sesame oil extraction industry) in levels of 0, 5 and 10%, and lecithin emulsifier addition in levels of 0, 0.25 and 0.5% on batter properties and quantitative and qualitative characteristics of final product in a completely randomized design with factorial arrangement (P≤0.05).The results showed that the amount of batter viscosity, moisture, specific volume and porosity of the sample increased and batter specific weight decreased by adding tahini meal and lecithin. Meanwhile, the increase in tahini meal reduced the L* value and increased a* value of the cake samples. While the lecithin increased the L * value of crust. The evaluation of texture properties during one day and one week after baking also indicated that the addition of these two compounds reduced the firmness of samples. The panelists also noted that two samples containing 10% of tahini meal and 0.25% and 0.5% of lecithin had the sensory acceptability. Therefore, by choosing the right ingredients to add these compounds to the formulation, a product by desirable texture and sensory properties can be produced