The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake

Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total production cost and also satisfy consumers with specific dietary restrictions or needs.

In this study, physicochemical and organoleptical properties of shortened cake prepared by substitution of egg with different levels of whey protein concentrate and modified starch in the formulation were evaluated. WPC at levels of 25%,50%,100% and modified starch at levels of 25%,50%,100%, were considered as variable treatments.

The results of these experiments showed that Batter Viscosity, Batter Specific volume, Cake hardness, Cake moisture, Cake volume and Cake height, have a meaningful difference as compared to the control sample in all the cases examined (P<0.05). Also pH values of the cake don’t have a meaningful difference as compared to the control sample in all the cases examined (P>0.05). All of sensory properties have a meaningful difference as compared to the control sample in all the cases examined (P<0.05).

It was concluded that WPC alone was an appropriate substitution for egg. Although modified starch alone was not an appropriate substitution for egg, the application of modified starch at levels of 25 and 50% along with WPC could be an appropriate substitution for egg while maintaining sensory properties and improving the physicochemical properties of eggless cake.Keywords: cake, modified starch, whey protein concentrate