Quality evaluation of egg-free cake from soft tofu

Soft tofu was used to produce a cake to ascertain its suitability in producing egg-free cake (EFC) for vegans and individuals allergic to eggs. A conventional cake (CVC) served as control and the quality characteristics of the EFC and CVC were evaluated. Results showed the egg-free cake had physical properties which were significantly (p < 0.05) higher in weight (1611 g), density (0.81 kg/m³) and specific volume (1.23%) than Conventional cake (1516 g, 0.61 kg/m³ and 0.25%, respectively). CVC showed significantly p < 0.05 higher height (8.50 cm) and volume (2644.78 m³) which is desirable in the baked cake. EFC showed significantly p < 0.05 higher values in ash (3.13%), moisture (24.01%), fibre (2.40%) and carbohydrate (52.34%), while CVC had significant (p < 0.05) higher values in protein (7.38%) and fat (16.34%). The taste (0.55), colour (0.55), texture (0.55) and aroma (0.55) of EFC was more preferred than CVC (0.45, 0.40, 0.45 and 0.45, respectively). Soft tofu showed suitability and an acceptable replacement for egg in making Egg-free cakes for vegetarians and individuals allergic to egg.