PARTIAL REPLACEMENT OF EGG-WHITE PROTEINS WITH WHEY PROTEINS IN ANGELFOOD CAKES

This study was conducted to investigate the effects of partial replace ment of egg white proteins (EWP) with whey protein isolate (WPI) on th e appearance, structure, texture, and sensory propel-ties of angel foo d cakes baked in conventional and microwave/conventional ovens. Factor s studied were: 1) replacement of 25% or 50% of EWP with WPI; 2) added xanthan gum (XG), methyl cellulose (MC), cupric sulfate (Cu+2) or sod ium phosphate (PHOS); and 3) conventional vs microwave/conventional ov en baking. EWP replacement cakes without additives were generally infe rior to 100% EWP control cakes, whereas EWP replacement cakes with add ed XG were most similar to 100% EWP control cakes with respect to appe arance, texture, and sensory properties and those with added MC exhibi ted air cell size distributions that most closely resembled control ca kes. The other additives and microwave/conventional vs conventional ba king had minor effects on the quality of EWP replacement cakes.