Evaluation of Physico-Chemical Characteristics of Sponge Cake with Liquid Egg Yolk
Salma Fadhilah Putri, Herly Evanuarini, Premy Puspitawati Rahayu
Asian Food Science Journal · pp. 41–47 · Published 13 Jan 2025
10.9734/afsj/2025/v24i1766Abstract
Aims: This research aims to determine the quality of sponge cake with using liquid eggs based on expandability, texture, protein content, fat content, moisture content and color and produce products with high nutritional value. Study Design: This research are an laboratory experimental with a completely randomized design. Place and Duration of Study: This research are located in Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya. This research was conducted from July - August 2024. Methodology: This research are using a 5 treatments and 5 replication. The main focus are a different substitutions. The 5 treatments are SPC1 (without using liquid egg yolk), SPC2 (25%), SPC3 (50%), SPC4 (75%), SPC5 (100%) of the total egg content. Results: The use of different liquid eggs in making sponge cake gave a very significant effect (P<0.01) on the expandability, texture, protein content, fat content, moisture content and color values. Each variable increased as the use of liquid eggs added increased. Conclusion: The addition of liquid egg in the preparation of sponge cake can improve the expandabillity, texture, protein content, fat content, moisture content. The addition of liquid egg also affects the color of sponge cake to be more intense yellow. The use of 100% liquid egg in making sponge cake can improve physicochemical quality.
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Cited by 2
Kübra Topaloğlu Günan, Perihan Yolci Ömeroğlu · Foods · 2025
Showing 1 of 2 known citations — external sources report more than can currently be individually listed.
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