Influence of egg proteins on sensory properties of Madeira-type cakes
: Sandell M, Donsouzi S, Laaksonen O, Mattila S, Paraskevopoulou M
Publisher: EPTES Press Case Postale 381 CH-1800 Vevey, Switzerland
: Vevey, Switzerland
: 2014
: BIOTECHNOLOGY FOR NATURAL FLAVOURS PRODUCTION
: 5
: 978-2-9700907-9-3
Bakery products including cakes constitute one of the most consumed foods in the world. Ingredients such as flour, egg proteins, sugar and fat plays an important functional role in the structure and textural properties of the product (Conforti et al. 2006, Pohjanheimo et al. 2006, 2010). The partial replacement of eggs in Madeira-type cakes with WPI (Whey Protein Isolate) has led in the production of cakes with similar quality in terms of appearance and texture in comparison to cakes produced using only egg proteins (Donsouzi, Katoglou & Paraskevopoulou, 2011). Additionally, the cakes produced with a mixture of egg and WPI solution appeared to have a lower rate of staling, while the addition of a combination of hydrocolloids enhanced the quality and mechanical properties of the produced cakes. Our aim was to study sensory properties and pleasantness of Madeira-type cakes produced with different protein treatments. Descriptive sensory profile (Sandell et al. 2009) for odour, taste, texture and flavour were developed and analysed with a trained panel in controlled sensory laboratory conditions (Functional Foods Forum, ISO-8589). The presentation is based on STSM collaboration in Bioflavour COST Action between Dr Sandell and Dr Paraskevopoulou. The preliminary results of sensory profiles will be presented. Later on sensory properties will be compared to instrumental analyses to investigate the flavour contributing compounds of the cakes. Study will be presented by Sandell and Paraskevopoulou together.