Development of Ready to Bake Plant Based Cake Mixture for Vegetarians and Egg Allergens

Abstract

A ready to bake cake mixture was developed using wheat, Sugar, coconut milk powder, baking powder, corn starch, xanthan gum, vanilla flavour and cream of tartar. Combination of corn starch, baking powder and xan than gum were used as egg substitution. Eight samples were prepared and the best treatment was selected in terms of sensory properties. Proximate and shelf life analysis were carried out for the best treatment. The best treatment was organoleptically compared with vanilla flavoured cake. Results revealed that there was no signifi cant difference between the two products in overall acceptability. Proximate analysis revealed that developed cake mixture having lower amount of protein and fat than the normal cake due to absence of egg and butter. Coconut milk powder was the only fat source which contributes around 16.74% fat into the final product. The shelf life analysis for the final product was carried out for two months by testing the sensory attributes, moisture content, peroxide value and microbial count under two types of packaging materials (Triple laminated and Polypropylene) as well as at two different temperatures 270C (Ambient) and 40C (Refrigerated). The sensory attributes along with microbiological level, moisture content and peroxides value of the sample packed in Polypropylene and kept un der ambient temperature only had a significant deviation at the end of two months shelf life.