Investigation of the technological properties of some plant based egg substitutes
Project no. 21198 · Status: Kapanmış · 2019
Summary
The egg which is mostly used in the bakery sector and used as the primary source, has an important place due to the properties it brings to the food in the food industry. It is seen that the consumption of egg, which is an animal food with important nutrient content such as protein, polyunsaturated fatty acids, vitamins and minerals, has decreased due to limited consumption recommendation for people with conditions such as egg allergy and increased popularity of vegan diet preferences. Therefore, herbal products are needed used as egg replacer. In this study, the effects of chia and flax seeds used as egg replacer on the pancake samples and their quality were investigated. 5 different types of flax, chia and egg formulations are prepared in different quantities (50% flaxseed gel and 50% egg, (F50); 100% flaxseed gel, (F100); 100% egg, (K); 50% chia seed gel and 50% egg, (C50); 100% chia seed gel, (C100)) and 4 pancake samples were cooked for each formulation. Composition, water activity, pH, baking yield and loss, volume index, texture, color, sensory evaluation, SEM, FTIR and statistical analyzes were performed to determine the cake quality. In the experiments; the results of 5 different samples used for composition analysis were found to be close to each other. As a result of pH and water activity analysis, no difference was observed in the values. Pancake samples cooked under the same conditions and the baking loss values of varied between 11-16 %. There was no significant difference as a result of the analysis applied for baking efficiency. The highest index with volume index 45.5 was found in samples containing 50% flaxseed. In texture analysis, the properties of flexibility, stickiness, gumminess, chewiness, and elasticity were discussed. In the results, it was observed that egg replacer and the samples using eggs have similar characteristics. It was determined that the samples using chia seed gel and flax seed gel were similar to the control samples in color analysis. In the sensory evaluation analysis, pancake samples were tested with the participation of 10 semi-trained panelists. The panelists were asked to score 5 different pancake samples in the categories of appearance, color, texture, flavor and general taste. As a result of this analysis, pancakes made with chia seed gel were more appreciated than pancakes made with flax seed gel. The applied SEM (Scanning Electron Microscopy) and FTIR (Fourier Transform Infrared Spectrometer) were performed using the devices in Ege University MATAL (Central Research Test and Analysis Laboratory). In SEM analysis, macro and micro structure of pancake samples were examined and as a result, it was observed that flax seed gel samples were more similar to control samples than chia seed gel samples. In FTIR analysis, chemical compositions of chia and flaxseed gels were characterized. It was observed that the spectrum obtained as a result of the analysis were similar to the literature. In this study, pancakes were produced which are suitable for the consumption of individuals who do not consume eggs and that contain completely herbal egg substitutes.