Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC)

Abstract

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (<i>F</i> =248.38, <i>p</i> <.001). The moisture content also decreased significantly (<i>F</i> =3.151, <i>p</i> < .05). However, the volume (<i>F</i> =9.556, <i>p</i> <.01) and specific volume (<i>F</i> =11.15, <i>p</i> <.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (<i>F</i> =12.616, <i>p</i> < .001), while the yellowness (b) value decreased significantly (<i>F</i> =4.550, <i>p</i> <.01). Regarding the crust, the L values (<i>F</i> =3.791, <i>p</i> <.01) and b values (<i>F</i> =7.000, <i>p</i> <.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (<i>F</i> =4.706, <i>p</i> <.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (<i>F</i> =45.237, <i>p</i> <.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.