CONSUMER ACCEPTABILITY OF LOW

CHOLESTEROL CHOCOLATE CAKE

PREPARED BY REPLACING EGG WITH EGG
SUBSTITUTE

Farzana Sultana, Riddhi Patel, Annu Patel,

 INTRODUCTION
In the present more high fat, high cholesterol and
high sugar foods are consumed in the U.S.A
High consumption of fatty foods is correlated to

higher risk for CVD (cardiovascular disease),

such as hypertension and diabetes, obesity and
high cholesterol
There have been attempts to modify the high
fatty products that are consumed by Americans,
ex: the DASH diet and modifying recipes
An approach has been made to modify a high
cholesterol chocolate cake into a low cholesterol
chocolate cake
 INTRODUCTION CONT
The original chocolate cake recipe has been
modified to make a low cholesterol chocolate cake
There are a few ways that the recipe can be
modified, such as substitute whole egg
1. With egg substitute

2. With 50% egg and 50% egg substitute

PURPOSE OF THIS STUDY
The purpose of this study was to
contribute to the development of a
healthier chocolate cake, by utilizing
the sensory and objective analysis to
determine the palatability of the
general consumers of this product.
 MODIFIED RECIPE FOR
CHOCOLATE CAKE
There are two modified recipes and a control
recipe formulated in this study
1. Control (original) recipe with whole eggs
2. Original recipe substituted with 50% egg
substitute and 50% egg
3. Original recipe substituted with 100% egg
substitute
 BENEFITS OF MODIFIED
RECIPE
Lower Risk of CVD (cardiovascular disease), such
as hypertension and diabetes, obesity and high
cholesterol
Healthier alternative for individuals with and
without CVD
Provides lower calories

Consists of less fat and cholesterol

 INGREDIENTS USED
1. semisweet chocolate chips
2. instant coffee granules
3. water
4. butter
5. margarine
6. white sugar
7. egg yolks (substituted with egg substitute )
8. all-purpose flour
9. egg whites
 COMPARISON OF THE
CHOCOLATE CAKES
50% egg substitute/50%
Control (original recipe)
egg

100% egg substitute

 FORMULATION FOR
CAKE TREATMENTS
Ingredients 100% whole egg 50/50 100% Egg
(Control) (50% egg substitute 50% egg) Substitute

Semisweet 9oz 9oz 9oz

chocolate chips

Instant coffee 4.5 tsp 4.5 tsp 4.5 tsp

granules

Water 2 oz 2 oz 2 oz
Butter 3oz 3oz 3oz
Margarine 3oz 3oz 3oz
White sugar 12oz 12oz 12oz
Egg yolks 90g 45g NA
All-purpose flour 60oz 60oz 60oz

Egg whites 135g 68g NA

Egg substitute NA 103.5g 207g
 BAKING PROCEDURE
1. The unsweetened chocolate chips were melted in the microwave and than
it was mixed with instant coffee granules and water.
2. Then the butter, margarine, and white sugar were beaten with an electric
beater until the consistency was light and fluffy and the color was lighter.
3. During the beating, the egg yolks were added one at a time, and then
blended together.
4. The flour was gradually added to the mixture.
5. Egg white needed to be beaten separately, until they become foamy and
form a stiff peak.
6. Egg white was folded into the chocolate mixture, until it was thoroughly
mixed.
7. The entire mixture was then poured into the 9 inch baking pan and then
each of the chocolate cakes was put into a preheated oven (350F) for one
hour.
8. The cake was cooled for an hour prior to tasting. The cake was cut into 20
equal pieces.
 METHODS
Both sensory and objective analysis was performed
Sensory Analysis: 20 random untrained panelists ranging from
ages 20 to 60 yrs old and both genders (students and faculty of
Queens College) were asked to rate the 3 different chocolate
cakes. Panelists were asked to evaluate the chocolate cakes using
a nine-point hedonic scale with 9 being greatly liked and 1 being
least liked for acceptability and 9 point category scale for all the
other characteristics.
1. appearance (brownness, texture)
2. smoothness of the surface
3. flavor (too sweet, mild, etc.)
4. texture (tenderness, moistness)
5. overall acceptability
 METHODS CONT
3 different chocolate cakes were placed on a white
plate and given to the panelists
Each chocolate was labeled with a random 3digit
number to avoid any biases
The panelists were instructed to wait for 30 seconds
after each taste
The panelists were given a evaluation sheet for the 3
chocolate cakes and then they were asked to evaluate it
based on the hedonic scale
Objective Test: For the objective test, height (cm.)
and viscosity were measured
 RESULTS
There was no significant difference (P<0.05)
between any of chocolate cake treatments in the
sensory characteristics of brownness,
smoothness, flavor, and overall acceptability
There is a significant difference calculated in
texture (P value of 0.008) of the chocolate cake.
The 50/50 chocolate cake received a rating of 7.50
1.24 out of 9 which indicates the panelists
likeness. It had the highest palatability.
 SENSORY CHARACTERISTICS
Sensory characteristics for Chocolate Cake (Mean SD)
Sensory Treatments
Characteristics

Control 50/50 Substitution 100% Substitution

Brownness 5.40a 1.35 5.95a 1.67 6.10a 1.55

Smoothness 5.50a 1.91 6.40a 1.85 5.55a 1.78

Chocolate Flavor 6.10a 1.86 6.55a 1.57 6.00a 1.89

Sweetness 6.30a 2.18 6.70a 1.34 5.85a 1.63

Texture 5.80a 2.07 7.50b 1.24 6.05a 1.96

Overall Acceptability 6.15a 1.73 7.00a 1.08 6.00a 1.69

Mean values of 20 panelists using 9-point scale

Means with different superscripts in rows indicate a significant difference (p<0.05)
STATISTICAL ANALYSIS
appearance

overall acceptance smoothness

7

control
5 50/50
100% ES

texture flavor

sweetness
NUTRITIONAL DATA
Control 50% egg substitute/50% 100% egg
egg substitute
OBJECTIVE MEASUREMENTS
FOR CHOCOLATE CAKE
TREATMENTS
Treatment Control 50/50 100%
Substitution
Height1 3.73a.25 4.8b .29 3.56a .51

Viscosity2 1.40a.00 10.00b .00 4.00a.000

1 Mean values of 6 cookies in cm. 2 Viscosity with standardized scores

Means with different superscripts in rows indicate significant difference (P<0.05).

There is a significant difference in height and

viscosity for the 50/50 and none for the control and the
100% substitution.
 CONCLUSION
There was no significant difference in the
appearance, smoothness, flavor, and the overall
acceptability of the chocolate cakes.
There was a significant difference in the texture of

the 50/50 from that of the control and the 100%

substitution.
The 50/50 chocolate cake was more appealing and

palatable than the control and the 100% egg

substitute chocolate cake.
Results concluded that egg substitute can be used

as a substitute for whole egg.

This modified recipe is a healthier option for people

with CVD, diabetes, and high cholesterol.