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Replacement of Yolk With Lab Production's Mono and Di Glycerides to Produce Low Cholesterol Cake | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 1, 2017, Pages 249-259 | ||
| Author | ||
| Taha M. Taki | ||
| Abstract | ||
| Mono and di acylglycerols MDAG has been producing from caw buttermilk, some of the emulsification characteristics has been studied, then the laboratory cake was produced by eggs' yolk completely or partially replaced with 1, 1.5, 2, 2.5 and 3% of the MDAG and lecithin as emulsifying agents, cholesterol and some physical and sensory characteristics of produced cake was estimated , and some sensory characteristics was estimated before and after storage to study staling. the totally and partially replacement of yolk with MDAG and lecithin shows some improvement in the physical and sensory characteristics has given in addition to giving him a good admissibility by residents, especially in the low rates of addition. Add to that the addition of MDAG had given an edge in the ability of storage within the conditions of the experiment. | ||
| Keywords | ||
| Mono and di acylglycerols; eggs; lecithin; cake | ||
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