Vol. 11, Special Issue 3 (2022)

Author(s):
Vyakhaya and John David

Abstract:
The present research investigated three emulsifiers including Distilled Monoglycerides (DMG), Propylene Glycol Monostearate (PGMS) and Polysorbate -80 (P-80), which were used to develop a gel containing 28% of emulsifier, 20% of humectants (Propylene Glycol and glycerine) and 50% of water. Emulsifier gel improved the quality of eggless sponge cake by providing superior aeration to the batter, enhanced volume and texture of sponge cake with fine crumb structure. The evaluation of cake batters for batter density showed that the emulsifier gels decreased the batter density to 0.64 giving light weight and fluffy sponge cake. Results shows that the blend of emulsifiers used have interactively improved the overall properties of eggless sponge cake with minimum use of oils and fats in making.