Development of egg replacing gel type cake additive

Abstract

Large scale cake manufacturing process, adding of egg is a difficult and time consuming operation. It required more labored, additional equipments, will be a risk due to the law availability during the festival season. There fore study was conducted to develop a 50% egg replacing gel type cake additive. A marketing survey was conducted using randomly selected thirty bakeries to identify future demand,, by improving texture of cake egg replacing agent. Product development was carried out using food emulsifiers such as Glycerol Monostearate, combination of Glycerol Monostearate/ Sodium Stearoyl Lactylate and combination of Distilled Monoglyceride (E471) /Polyglycerol ester (E475). Sorbitol and Propylene Glycol ratio was changed to maintain the gel state. Experiment was design to identify the minimum amount of product that can replace 50% of eggs in a Madeira cake recipe using sugar batter method and to identify the water amount to give maximum volume. 50% egg replace cake was compared with a normal cake using physical measurement (height, weight) and observed crumb structure. Sensory test were conduct using thirty untrained panelist. Data was analyzed using Mann Whitney nonparametric MINITAB software statistical package. Total cost reduction was calculated using present market o prices with Excel office package. There is an 87% of future market demand for the cake egg replacing agent by considering the cost and shelf life of the product.38% local bakeries accept gel type texture and same percentage accept any type of texture. Mixture (temperature 90°C) of 14g distilled monoglyceride (more than 90% monoglyceride content), l lg of Polyglycerol ester and 34.7 ml of water are formed transparent gel structure at room temperature. Combination of Sorbitol and Propylene Glycol 30g and lOg respectively improve the above formed gel structure.5% of the developed gel type egg replacing cake additive can replace 50% egg of a Madeira cake (lOOg flour weight) and 8% of water maintain the maximum (546cm )volume. Texture, taste, color, moistness and odour of 50% egg replaced cake are not significantly different to a normal Madeira cake and egg replacing cake additive reduces 23.25% of total egg cost ( per kg of baked cake).