Optimization on the Preparation Process of Whole Egg Cake Premixed Powder and Its Flavor Analysis

Abstract

The effects of whole egg powder, cake oil and sugar additive amount on the specific volume, texture characteristics and sensory scores of the cake were evaluated using single factor experiment. Based on the single factor experiment, response surface methodology was used to optimize the formula of the cake premixed powder with the sensory score as the response value. The results showed that the cake had the highest sensory score of 87.12 when the formula of the premixed powder was 65% whole egg powder, 20% cake oil and 57.5% of white granulated sugar. The specific volume and texture characteristics of the cake under the optimal formula were determined as follows: Specific volume was 3.69 mL/g, hardness was 438.54±19.31 g, elasticity was 0.91±0.02, and cohesiveness was 0.69±0.01, which were all better than those before response surface optimization. The cakes prepared with the optimal formula were bright yellow and had small internal pores, soft and elastic taste, and a unique cake aroma, sweet but not greasy. The electronic nose was used to analyze the flavor of the optimal cake, and the results found that ethanol, amine, fluorine and hydrocarbon were the main flavor substances in the cake. Further flavor analysis indicated that the optimal cake contained nine pleasant flavor substances, among which 1-nonanal and (E,E)-2,4-decadien-1-al were at relatively high levels in the optimal cake, thus presenting a pleasant aroma as a whole.

Keywords

• cake premixed powder
• whole egg powder
• response surface method
• texture characteristics
• flavor analysis