Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake

Abstract

AbstractBackground and ObjectivesPhenylketonuria (PKU) is a genetic disorder of the metabolism of phenylalanine. Patients with PKU have to consume protein‐free or low‐protein products. For the purpose of formulating a low‐protein sponge cake, the effects of Xanthan‐Locust bean hydrocolloids, Pentosan, and egg yolk on the qualitative properties of the product based on corn starch were evaluated.FindingsIndependent variables reduced the hardness and improved the cohesiveness of the products. In a distinctive starch‐based batter, the water absorbability of Pentosan and hydrocolloids and the emulsification property of egg yolk reduced the water availability of starch granules. Increasing the gelatinization temperature of granules increased the expansion of air bubbles, reduced the final product's density, and improved the colorimetric properties of the developed product.ConclusionsThe best sample had 0.33% hydrocolloids, 1.1% Pentosan, and 1.5% egg yolk. Approximately 80% of the protein content of control was reduced in this sample. Its total protein content (1.27/100 g) and amino acid composition (0.028/100 g phenylalanine and 0.04/100 g tyrosine) were in the acceptable range for PKU.Significance and NoveltyThe combination of pentosan and Xanthan‐Locust bean gum at appropriate levels by simulating a gluten‐like network is suitable for the preparation of a low‐protein sponge cake.