Effect of several egg substitutes on the physical and sensory characteristics of an egg-free cupcake

Abstract

Eggs perform multiple functions in bakery products; however, they are also among the most common allergens, making the study of egg substitutes in such products necessary. The objective of this research was to evaluate the effect of several egg substitutes on the physical and sensory characteristics of an egg-free cupcake. The study was conducted at the Department of Food Technology of the University of Costa Rica. Six egg substitutes were evaluated: whey protein concentrate (WPC), soy protein concentrate (CPS), a mixture of rice-casava flours and xanthan gum (HA), chia mucilage (MC), flaxseed mucilage (ML) and a commercial substitute (SC), in addition to a control formulation containing egg (H). Batter density, viscosity and color were evaluated in the cupcake batters, while water activity (aw), moisture content, specific volume, color and texture profile analysis (TPA) were measured in the baked cupcakes. A sensory evaluation of overall acceptability was also carried out with 112 consumers. Sensory results indicated preference and liking for H, SC, MC and HA. It was determined that HA resembled H in most of the physicochemical and sensory parameters; therefore, using a mixture of rice-casava flours and xanthan gum as an egg substitute is promising.