Development of eggless cake physical, nutritional and sensory attributes for vegetarian by using wholemeal chia (Salvia hispanica L.) flour
Middle East Journal of Applied Sciences
Increasing health risks associated with consumption of eggs and consumer preference of vegan diet led researchers to look for alternative of eggs in food products. Cakes are the most confectionary consumed within groups. Eggs are the main component of cake preparation that plays a pivotal role in maintaining nutritional and physical properties. Eggless cakes were developed using chia seeds with levels of 4% (T1), 5% (T2) and 6% (T3) and were analyzed for physical, textural, organoleptic and
... rganoleptic and nutritional properties compared with egg cake (C1) and eggless cake (C2). T1 recipe improved the specific gravity and viscosity of the eggless batter over other T recipes. However, T2 cake had higher specific volume (1.62 cm 3 /g) as compared with T1 (1.58 cm 3 /g) and T3 (1.52 cm 3 /g). On 9-point hedonic scale, the addition of chia seeds to eggless cakes resulted in a product sensorially acceptable especially for T2 which scored significantly higher values except for crumb color. The chia-eggless cakes contained significantly more protein, fiber, lipids and ash than control (C2). Antioxidant capacity of the eggless cake steadily increased with increasing percentages of the chia replacement. Essential amino acids (mg IAA/ mg AA) found to be higher in C1 (2.35%) followed by T3 (2.02%) and the lowest in C2 (1.29%). Significant increases were found in Ca, K, and Mg contents of chia-eggless cake samples. Cakes with formulations T2 and T3 were most nearly to the traditional cakes with respect to the nutritional value. Results recommended to use chia seeds as egg substituted and formulation of T2 (5% chia seeds) was considered as a potential candidate recipe for substituting eggs in cakes.