Effect of Soy Protein Isolate and Whey Protein Addition on Quantitative and Qualitative Properties of Composite Low Fat and Low Cholesterol Cake (Wheat-Pea)

Oil and eggs are essential ingredients in the cupcake formulation. But complete removal of oil and eggs is not possible due to their numerous functional properties. The aim of this study was to investigate the possibility of producing cupcake by removing half of the oil and half of the eggs in formulation and replacing wheat flour with pea flour (at 0, 15 and 30%) and addition of whey protein concentrate (WPC) and soy protein isolate (SPI) in amount of 10%. Based on the results, it was found that by increasing the amount of pea flour replacement and adding WPC and SPI in cake formulation, the moisture content of the final product was increased. The findings of this study showed that replacing the amount of pea flour to 15% had no significant effects on specific volume and porosity, while replacing up to 30% reduced the amount of these parameters. Also the results showed that the specific volume and porosity were increased by addition the protein sources to cake formulations. Also the samples containing 15% pea flour and WPC had the lowest firmness. On the other hand, the results indicated that by addition of pea flour and protein sources, L* and a* values of crust color decreased and increased respectively. Finally, the panelists introduced the sample containing 15% of pea flour and 10% WPC as the best sample in the sensory evaluation. Also, by comparing the best sample with the control, it was found that the best sample had the less firmness and oil (45% decreased), and higher protein content (18% increased) and overall acceptance than the control sample.