Investigation of BLUE100 Whole Egg Replacement Powder as a Low Cholesterol and Vegan Alternative in Apple Cake Mix
Document Type
Oral Presentation
Campus where you would like to present
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.
Recommended Citation
Copeland, Kari; Shelman, Melissa; and Hunt, Heather, "Investigation of BLUE100 Whole Egg Replacement Powder as a Low Cholesterol and Vegan Alternative in Apple Cake Mix" (2012). Symposium Of University Research and Creative Expression (SOURCE). 26.
https://digitalcommons.cwu.edu/source/2012/posters/26
Poster Number
9
Additional Mentoring Department
Nutrition, Exercise, and Health Science
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.
Faculty Mentor(s)
Dr. Virginia Bennett