Resumo

RAMOS-CLAMONT, Gabriela et al. Evaluation of Porcine Albumin as a Partial Replacement for Egg White in Chocolate Cakes. Rev. cient. (Maracaibo) [online]. 2010, vol.20, n.4, pp.422-429. ISSN 0798-2259.

The effect of porcine serum albumin (PSA) as a substitute for egg white (EW) in chocolate cakes was examined. PSA was obtained by a lab-scaled method of Hydrophobic Interaction Chromatography. 50 and 100% of the normal level of EW was replaced with PSA in cake formulation. All cakes had similar (P > 0.05) crumb L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) and crust: L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) color values. Texture (2.9 N) and volume (148.9 1.8 cm ³) of cakes with 50% PSA replacing EW were similar (P > 0.05) to those of the controls. Sensory analysis indicated that cakes replaced with 50% EW for ASP were as well liked as control cakes. The excellent microbiological quality of formulated cakes points out the optimal sanitary conditions in the PSA isolation and in the cake elaboration process.

Palavras-chave : Porcine serum albumin; hydrophobic interaction chromatography; chocolate cakes; egg substitute.