Indonesian Food Science and TechnologyJournal
Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018

A Study On Physicochemical And Sensory Characteristics Of Eggless Yellow Cake

Aida Firdaus Muhammad Nurul Azmi (Universiti Teknologi MARA (UiTM))
Nor Anida AZ (Unknown)
Norasmanizan Z (Unknown)

Article Info

Publish Date
21 Jul 2019

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.

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Journal Info
Indonesian Food Science and TechnologyJournal
Website

Abbrev

ifstj

Publisher

Universitas Jambi

Subject

Agriculture, Biological Sciences & Forestry

Description

The journal aims and scope contains original research results and scientific review includes research in the field of Food Science and Technology sciences clumps like food chemistry, food processing, microbiology food safety and food engineeringas well as nutrition. In addition, it also covers ...