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Norasmanizan Z
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Agriculture, Biological Sciences & Forestry

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A Study On Physicochemical And Sensory Characteristics Of Eggless Yellow Cake Aida Firdaus Muhammad Nurul Azmi; Nor Anida AZ; Norasmanizan Z
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.048 KB) | DOI: 10.22437/ifstj.v2i1.6077

Abstract

To evaluate the practicability of full substitution of eggs in production of a cake, different concentrations (0.5%, 1.0% and 1.5%) of xanthan gum were used. The results showed that substituting eggs with 0.5% xanthan gum inside a cake produced a harder cake and lower its moisture content, water activity and volume compared to control (1599.66 and 1945.69 g, 28.87 and 26.97%, 0.91 and 0.89, 523.33 and 425.00 cm3, respectively). The sensory evaluation result showed that the addition of 0.5% xanthan gum to an eggless cake received the highest acceptability among other eggless cakes. In conclusion, the addition of 0.5% xanthan gum produced the most promising substitute for eggs in cakes.
Co-Authors Aida Firdaus Muhammad Nurul Azmi Nor Anida AZ