Incorporation of serum protein and globin protein isolates from buffalo blood in sponge cake

Utilization of serum protein isolate (SPI) and globin protein isolate (GPI) derived from buffalo blood in the food product was studied by preparing ca ke replacing whole egg liquid, at 0, 25, 50 and 75% levels with SPI and GPI . Yield, proximate composition and organoleptic qualities of the products w ere evaluated. Replacement of whole egg liquid with SPI and GPI increased t he yield of the cake significantly (P<0.05). Moisture and lipid contents of the cake decreased significantly (p<0.05). while protein and ash contents increased significantly (p<0.05). The sensory scores for the product with S PI replacing whole egg liquid at 25% level were comparable with those of co ntrol. However, significant (p<0.05) reductions in scores were observed at replacement level of 50% and above. The product containing GPI had sensory scores between 'very good' and 'good' at replacement level of 25% though th ere were significant (p<0.05) reductions in the scores when compared with c ontrol. Results of this study indicated that very good quality cake with in creased protein and mineral and lower fat contents could be prepared by rep lacing the whole egg liquid at 25-50% level with SPI and GPI.