Effect of ingredients on rheological, physico‐sensory, and nutritional characteristics of omega‐3‐fatty acid enriched eggless cake
2017
Abhay Kumar, N. | Prasada Rao, U.J.S. | Jeyarani, T. | Indrani, D.
The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl‐2‐lactylate, SSL (DSFSS) on the rheological, physico‐sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS‐PAGE results, the improvement by DSFSG is due to crosslinking of wheat‐soya‐flax proteins similar to wheat‐egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega‐3‐fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. PRACTICAL APPLICATIONS: As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non‐egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega‐3‐fatty acid rich eggless cake with desired quality attributes.
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