| dc.description.abstract | Evaluation of effect of Egg Replacer in cake making supervised
by Elisa Julianti and Zulkifli Lubis.
Nowdays many people are allergic to egg either the white or the egg yolk, that is why
the research way conducted. The research was aimed to evaluate the functional characteristics
and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar
gum, xanthan gum and whole egg powder. The research had been performed using a non factorial
completely randomized design with 7 levels and 3 repetition. The egg replacer composition were
E1 = whey protein isolate (18,2 g); E2 = whey protein isolate, corn starch, and guar gum (12,0 g :
5,2 g : 1,0 g) ; E3 = whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g );
E4 = soy protein isolate (18,2); E5 = soy protein isolate, corn starch, and guar gum (12,0 g : 5,2 g
: 1,0 g ); E6 = soy protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g) and E7=
whole egg powder (18,2 g). Parameters analyzed were water content, ash content, protein content,
fat content, crude fiber content, carbohydrate content, specific volume, browning index and
organoleptic (color, flavor, aroma, texture).
The results showed that the cake with different egg replacer composition (soy protein
isolate, whey protein isolate, corn starch, and guar gum, xanthan gum and whole egg powder) had
different physicochemical and sensory characteristics. The bestcake obtained at E3 i.e based on
whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g ). | en_US |
