A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality

Abstract

A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients of animal origin. The control product was elaborated with butter and milk. Sugar was used in both types of formulations, but it was partially replaced by maltitol in the reformulated product. Decreases of 25% in energy and 67% in fat supply were achieved, as well as a 36% reduction in the sugar content. The saturated fatty acid amount was 0.57 g/100 g product, in contrast with the 9.45 g/100 g product found in control products. Differences in color were observed both through instrumental and sensory analysis, especially in the crust, with lower values for the Browning index in the reformulated products. The hedonic test, carried out with 44 untrained panelists, showed a good score for general acceptability (6.1 in contrast to 7.2 for control products), and no significant differences from the control were found for flavor.