Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes
Saleh, S. (2022). Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes. EKB Journal Management System, 43(2), 219-228. doi: 10.21608/asejaiqjsae.2022.232533
Samaa Saleh. "Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes". EKB Journal Management System, 43, 2, 2022, 219-228. doi: 10.21608/asejaiqjsae.2022.232533
Saleh, S. (2022). 'Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes', EKB Journal Management System, 43(2), pp. 219-228. doi: 10.21608/asejaiqjsae.2022.232533
Saleh, S. Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes. EKB Journal Management System, 2022; 43(2): 219-228. doi: 10.21608/asejaiqjsae.2022.232533

Zucchini Puree as a Novel Egg Substitute in Cake: Comparing with Other Substitutes

Alexandria Science Exchange Journal
Article 5, Volume 43, Issue 2, April 2022, Page 219-228  XML PDF (315.96 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2022.232533
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Author
Samaa Saleh email
Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Egypt
Abstract
Recently, there is increasing demand and interest in egg substitutes, mainly due to health problems. The aim of this investigation evaluates the possibility of usingzucchini puree (T4) as a new egg substitute and comparing it with over-ripening banana (T1), chia seeds powder (T2), defatted soy flour (T3)   as egg substitutes to prepare an egg-free traditional cake.  Foam and emulsification properties were determined for different egg substitutes. Moreover, the prepared cakes were analyzed for batter rheological, color, physical, textural and sensory properties and compared with control cake(C). The results of foam and emulsification properties of egg substitutes showed that soybean flour was the best. The batter density of C wasthe lowest (1.12 g/cm3), which was preceded byT4 batter (1.21 g/cm3). The viscosity of the T4 batter was the lowest (1.52 g/s). Additionally, the physical properties of C cake were significantly affected by egg substitution in most cakes exception T1, which had no significant differences with T4. Furthermore, color parameters showed no significant effect between C and T4 cakes.  For textural properties, no significant diffrences could be traced when C was compered with T4. Finally, for sensory evaluation, the overall acceptability of egg-free cake was no significant effect among C, T3 and T4 cakes, which was 8.9, 8.3 and 8.1 respectively. The T2 cake was the lowest in the most measured parameters. Based on our data, it appears that zucchini puree has the potential to replace egg in egg-free cake recipes.
 
Keywords
Egg-free cake; egg substitutes; foaming and emulsification properties; physical and sensory properties; zucchini puree
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