Development of Eggless Cake Using Grass Carp(Ctenopharyngodon idella) Protein Concentrate and itsQuality Attributes

Abstract

Purpose The purpose of this study was to explain the quality of 5%, 8%, and 12% of grass carp fish protein concentrate (FPC) supple-mented cake. Proximate composition, batter rheology, texture analysis, baking loss, color evaluations, and sensory analysis were performed to explain the quality. Materials and Methods Grass carp fish of about 40 cm length and 4 kg weight, sugar, flour, vegetable oil, baking soda, and baking powder were bought from the local market in Wuxi, Jiangsu, China, while vanilla essence, hydroxy propyl methyl cellulose (HPMC) and glycerol mono-stearate (GMS) were obtained from Jiangnan University Food Science Laboratory. Results and Discussion An impressive increment in the crude protein (9.10-16.75%), crude fat (10.39-12.30%), and ash (1.22-1.35%) were noticed for FPC supplemented cake. With the increase in FPC quantity, the viscosity of batters lightly decreased (106.41-106.00) and specific gravity increased from 0.9619-1.0073. A non-uniform change was observed in hardness but gumminess and chewiness were in-creased while cohesiveness and elasticity were found to be decreased. Baking loss (CL) was increased (10.28-11.13) with an increas-ing level of FPC. The brightness (L*), yellowness (b*) and redness (a*) of FPC 5%, 8%, and 12% fortified cake was recorded as 59.56-57.15, 29.23-31.24, and 10.85-12.75, respectively. Conclusion The cakes prepared with 12% FPC have high nutritional value but showed low sensory attributes due to its dark color and slight fishy flavor while cakes prepared with 8% FPC supplementation revealed the best results for all sensory attributes. In short, a protein-enriched with acceptable quality and sensory attributes, the cake could be prepared by 8% FPC incorporation and eventu-ally could assure effective utilization of fish.