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cholesterol .There have been attempts to modify the high fatty 00 .00
sugar were beaten with an electric beater until the consistency Control the whole egg with egg substation
50/50 Substitution does not
100% Substitution have any
was light and fluffy and the color was lighter. During the
Brownness
Smoothness impact on the appearance, smoothness, flavor, and the
5.40a 1.35
5.50a 1.91
5.95a 1.67
6.40a 1.85
6.10a 1.55
5.55a 1.78
Chocolate Flavor 6.10a 1.86 6.55a 1.57 6.00a 1.89
beating, the egg yolks were added one at a time, and blended Sweetness
Texture
overall acceptability of the chocolate cake. The cakes
6.30a 2.18
5.80a 2.07
6.70a 1.34
7.50b 1.24
5.85a 1.63
6.05a 1.96
together. Flour was gradually added. The egg whites were Overall Acceptability
were more appalling, and palatable to the original one.
6.15a 1.73 7.00a 1.08 6.00a 1.69
beaten separately until they became foamy and formed a stiff All the treatment had same sensory characteristics only
Sensory Evaluation: there was no significant difference
peak. Egg white was then folded into the chocolate mixture, texture had significant difference than any other
(P<0.05) between any of the chocolate cake in treatment of the
until it was thoroughly and evenly mixed. The batters were
cake characteristics. Texture was only characteristic that had a characteristics. The control and 100%substitution did
poured in 9 in pans and they were baked into 350F preheated
oven for one hour.
significant difference (P value of 0.008). The 50/50 percent not have any significant difference
substitution received ratings of 7.50 1.24 out of 9 which Acknowledgment
Table 1
Formulation for Cake Treatments
indicates that panelists liked it most because it contains more This project was to fulfill the course requirement of
egg whites. The control and 100% egg substitute on the received FNES 307W under the supervision of Prof. Sungeun
100% whole egg
(Control)
50/50
a rating of 5.80 2.07, 6.05 1.96 respectively. The mean value Choi. We would like to express gratitude to the FNES
(50% egg substitute 50% egg white)
100% Egg
Substitute
Semisweet 9oz 9oz 9oz
of the all characteristics had slightly difference between three
Department of Queens College to provide the
chocolate chips
Instant coffee 4.5 tsp 4.5 tsp 4.5 tsp
granules
types of chocolate cakes. 50/50 percent received more appealing
Water
Butter
2 oz
3oz
2 oz
3oz
2 oz
and liked compared to the 100 percent and control (Table 2).
3oz opportunity for conducting this study. Special thanks
goes to Cynthia for her help with ingredient purchasing
Margarine 3oz 3oz 3oz
White sugar 12oz 12oz 12oz
Egg yolks 90g NA NA
All-purpose flour
Egg whites
60oz
135g
60oz
68g
60oz
NA appearance and lab support.
Egg substitute NA 103.5g 207g
References
9
overall acceptance smoothness
7 control
5 50/50
100% ES
McWilliams, Margaret (2008). Foods Experimental
Sensory Test: Appearance (brownness), flavor (Chocolate), and texture flavor