Production of protein content reduced sustainable eggless cakes and determination of some quality characteristics

In this study, the production of protein content reduced, sustainable egless cakes for the consumption of phenylketonuria (PKU) patients was performed and examined for some quality characteristics. For this purpose, 5 different hydrocolloids (xanthan gum, guar gum, hydroxypropyl methyl cellulose, carboxymethyl cellulose, methyl cellulose) and their combination with each other used in 3 different concentrations (1%, 2%, 3%) to replace eggs which have high protein content that cannot be consumed by PKU patients. Results of the study showed that in generally, the increase in moisture, shrinkage, hardness, chewiness and cell density values whereas the decrease in bake loss, specific volume, volume index, height, mean cell area and porosity values were determined in cakes due to the increase in total hydrocolloid concentration. According to the results of sensory analysis, no statistically significant difference was found between samples except volume parameter (p> 0.05). In the second phase of the study, according to the result of sensory analysis the most preffered sample (2% HD17) was compared with hydrocolloid-free, free of emulsifiers and hydrocolloids; including egg white powder, produced by imported and domestic commercial low protein flour mixture about some quality parameters. As a result, sustainable eggless cakes with desirable textural and sensory qualities with a lower protein content than the cakes containing egg white powder was performed. .