Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T022
DOI: https://doi.org/10.24326/ICDSUPL1.T022
Published online: 26 April 2022
ICDSUPL, 1, T022 (2022)
Possibilities assessment of use egg substitutes for the production of vegan biscuits
Paulina Łysakowska1* and Anna Wirkijowska1
1 Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: paulina.lysakowska@up.lublin.pl
Abstract
In recent years, there has been a growing interest in diets such as veganism and vegetarianism, as well as their variations. In both cases, one speaks no longer of a diet, but of a lifestyle, because both veganism and vegetarianism are diets, but also beliefs and behaviors that conform to certain norms. The popularity of the vegan diet has fostered the development of a lifestyle. The popularity of the vegan diet encourages the development of the marketing of products that meet specific consumer needs. When preparing vegan products, it is important to think about the best possible balance of chemical composition while maintaining an adequate taste. The sponge cake is the basis for the production of cakes, pastries and confectionery products. The main ingredient of the sponge cake is eggs. It is important to find a suitable egg substitute so that the product not only has similar properties to traditional sponge cake, but also has an appealing taste. In view of the growing consumer interest in vegan diets as well as egg-free products and in order to assess the possibility of using selected egg substitutes in the production of vegan sponge cakes, a study was undertaken. Dough and bread yield, baking and total oven loss were determined. Physical characteristics of the sponge cake (volume, moisture, dry matter) were evaluated. Water absorption coefficient WAI and dry matter solubility coefficient WSI were determined. Colour and texture were determined and a consumer evaluation of organoleptic characteristics was carried out. When evaluating the possibility of using egg substitutes available on the market, it should be noted that it is not possible to obtain an identical sponge cake with organoleptic properties comparable to those of a traditional egg-based sponge cake.
How to cite
P. Łysakowska, A. Wirkijowska, 2022. Possibilities assessment of use egg substitutes for the production of vegan biscuits. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T022