The effect of different emulsifiers on the eggless cake properties containing WPC

Area of Science:

• Food Science
• Baking Technology
• Ingredient Functionality

Background:

• Egg proteins are crucial for cake structure and texture.
• Exploring plant-based or alternative protein sources like whey protein concentrate (WPC) is essential for dietary needs and ingredient innovation.
• Emulsifiers play a key role in stabilizing food systems and modifying texture.

Purpose of the Study:

• To evaluate the complete replacement of egg proteins with whey protein concentrate (WPC) in eggless cakes.
• To investigate the impact of different emulsifiers (polyglycerol ester - PGE, distilled mono glyceride - DMG, lecithin) on the quality attributes of WPC-based eggless cakes.
• To optimize the formulation for achieving superior eggless cake properties using response surface analysis.

Main Methods:

• Eggless cakes were formulated with 8% (w/w) whey protein concentrate (WPC).
• Three emulsifiers – polyglycerol ester (PGE), distilled mono glyceride (DMG), and lecithin – were incorporated at varying levels.
• Response surface methodology was employed to analyze the effects of emulsifiers on cake properties and optimize the formulation.

Main Results:

• Emulsifiers significantly improved eggless cake properties both individually and interactively.
• Polyglycerol ester (PGE) and distilled mono glyceride (DMG) reduced batter density, while lecithin increased it.
• All tested emulsifiers enhanced cake volume and porosity, reduced crumb hardness and gumminess, and improved sensory acceptance.

Conclusions:

• Whey protein concentrate (WPC) effectively replaces egg proteins in cake formulations.
• A specific combination of 0.5% PGE, 0.25% DMG, and 0.5% lecithin optimizes eggless cake quality, including texture and sensory attributes.
• The optimized formulation demonstrated good agreement between predicted and experimental results, validating the formulation approach.