Effect of using of liquid whey cheese on some physical characteristics and sensory evaluation of yellow layer cakes

Abstract EN

The aim of this study is to using liquid sweet whey as substitute ingredient to milk or/and water in Yellow Layer Cakes.

This main recipe was used to prepare the standard cake (control) while the milk was substituted by whey in cake Wm, and in cake Ww the water was substituted by whey.

Also results showed that substitution of milk and water by whey in both cakes increased the shrinkage index to 2cm and 2.5cm compared with standard cake which was 1cm.

The substitution of milk and water in both cakes (Wm and Ww) by whey caused increasing of cake volume index, and the volume index for standard cake was 17.3 while it was 18.24 and 17.15 for Wm and Ww respectively.

The results showed that substitution milk with whey did not prevent the cake collapse, but there was a benefit effect for using whey instead of milk or water in the cakes uniformity index.

The sensory evaluation results showed that, no significant effect of liquid whey addition on enhancingsensory characterististic of whey addition treatment comparied with stander cake.