Sunflower protein meal could be an alternative and sustainable plant-based protein source, with the potential to add value and replace egg (E) in cakes due to its surface-active properties, however, contains chlorogenic acid and its oxidation leads to greening. Additionally, the electrostatic complexes prepared from the mixture of proteins and polysaccharides can be an important tool to improve the technological properties compared to them are used individually. The aim of this study was the replacement of E in cakes by sunflower protein meal dispersion (SPMD) or electrostatic complexes of sunflower protein meal-pectin (ECSPM-P), evaluating their effects on the cake batter and fresh and aged baked product. Results of the Rapid Visco Analyser (RVA) analysis indicated higher initial viscosity of the cake batters with SPMD and ECSPM-P and lower peak viscosity and less swelling of the starch granules of the cake batter with ECSPM-P. The formulation with SPMD showed the greatest aeration of the cake batter, however resulted in a cake with collapsed structure. The formulation with ECSPM-P showed lighter color (ΔE = 9.95) and improvement in the cake structure, where the cake crumb was similar to the cake with E. During aging, cake formulated with SPMD (ΔE = 36.25) showed intensification in the greening of the cake crumb. The positive effects on the structure and color of the cake crumb showed the potential uses of the ECSPM-P as E replacer in cakes, besides promising ingredient in terms of the trend towards plant-based foods and healthiness.
Keywords: Chlorogenic acid-greening; Egg substitute; Plant-based protein; Sunflower byproduct; Viscosity profile.
© Association of Food Scientists & Technologists (India) 2021.