Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
Date
2016
Authors
MA DE LA PAZ SALGADO-CRUZ, 0000-0002-6640-5516
Adriana Villanueva-Carvajal, 0000-0002-2429-4387
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Autónoma Metropolitana. Unidad Lerma
Abstract
Description
Whey protein isolate is commonly used in food products due to its functional properties, such as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge cake is one of the most consumed cakes by the bakery industry due to its porous structure. The aim of the present study was to determine changes on batter density and viscosity, heating rates, crumb structure, volume, texture and crystallinity in order to evaluate the partial replacement of egg white protein by whey protein isolate. A substitution of 12.5%–25% showed no significant differences (P < 0.05) on the parameters evaluated when compared to control sample and the exploratory consumer sensory evaluation was conducted finding no statistical differences (P < 0.05) between samples. The total replacement of egg white protein by whey protein isolate promoted a more crystalline system and a poorer cake quality. During the second stage of the sponge baking, the air presence could change its heating rate.
Keywords
CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA