Title

Investigation of BLUE100 Whole Egg Replacement Powder as a Low Cholesterol and Vegan Alternative in Apple Cake Mix

Document Type

Oral Presentation

Location

SURC Ballroom A

Start Date

17-5-2012

End Date

17-5-2012

Abstract

Eggs play several important roles in baked goods, but contain high levels of dietary cholesterol and saturated fat, which may limit the availability to those on low cholesterol diets as well as to vegans. This experiment was designed to determine the acceptability of BLUE100 soy based egg replacer as a low cholesterol and vegan option in Conifer Specialties apple cake mix at 50% and 100% replacement. Samples were tested by 30 Central Washington University students on the qualities of perceived moisture, chewiness, and overall preference. In addition, the samples were tested on tenderness using a TA.TX2 universal texture analyzer and height of the baked product. The results showed that both the 50% and 100% were significantly (p<.05) shorter and more tender than the control. Moisture and chewiness between the control and 100% were significant (p<.05), however there was no significant difference in preference between the control and other samples. Overall, BLUE100 egg replacer is an acceptable replacement in the boxed apple cake mix, though it is marketed towards the manufacturers instead of the consumers.

Poster Number

9

Faculty Mentor(s)

Dr. Virginia Bennett

Additional Mentoring Department

Nutrition, Exercise, and Health Science

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May 17th, 11:15 AM May 17th, 1:44 PM

Investigation of BLUE100 Whole Egg Replacement Powder as a Low Cholesterol and Vegan Alternative in Apple Cake Mix

SURC Ballroom A

Eggs play several important roles in baked goods, but contain high levels of dietary cholesterol and saturated fat, which may limit the availability to those on low cholesterol diets as well as to vegans. This experiment was designed to determine the acceptability of BLUE100 soy based egg replacer as a low cholesterol and vegan option in Conifer Specialties apple cake mix at 50% and 100% replacement. Samples were tested by 30 Central Washington University students on the qualities of perceived moisture, chewiness, and overall preference. In addition, the samples were tested on tenderness using a TA.TX2 universal texture analyzer and height of the baked product. The results showed that both the 50% and 100% were significantly (p<.05) shorter and more tender than the control. Moisture and chewiness between the control and 100% were significant (p<.05), however there was no significant difference in preference between the control and other samples. Overall, BLUE100 egg replacer is an acceptable replacement in the boxed apple cake mix, though it is marketed towards the manufacturers instead of the consumers.