Developing low cholesterol chocolate cake by reducing the amount of egg yolk

Annu Patel, Riddhi Patel, Farzana

Department of Family, Sultana
Nutrition and Exercise Sciences
Introduction Queens College, The City University of New York, Flushing, NY, 11365
In the present more high fat, high cholesterol and high sugar Table 3. Objective measurements for Chocolate
foods are consumed in the U.S.A. High consumption of fatty Cake (Mean SD)
foods is correlated to higher risk for CVD (cardiovascular Treatment Control 50/50 100%
Substitution
Height1 3.73a. 4.8 .29 3.56a .51
b

disease), such as hypertension and diabetes, obesity and high Viscosity2

25
1.40. 10.00b 4.00.000

cholesterol .There have been attempts to modify the high fatty 00 .00

Control 50/50 100% Objective measurement shows that there is significant

products that are consumed by Americans, ex: the DASH diet
and modifying recipes. An approach has been made to modify a difference in height for the 50/50 than other two
Objective Test: Height (cm.) and viscosity were measured. The
high cholesterol chocolate cake into a low cholesterol chocolate treatments. Viscosity has significant difference in each
height of 6 cakes was taken and then the mean was calculated.
cake. Chocolate can be healthy and delicious at the same time. treatment cakes. The control and 50/50 have significant
Viscosity of each cake was measured three times and then the
The original chocolate cake recipe has been modified to make a difference, their mean values are 1.40.00 and 10.00 b
average was calculated.
low cholesterol chocolate cake
There a few way that the recipe can be modified, such as
Nutrient analysis: Food Processor was used to calculate .00 respectively. 50/50 and 100 percent also have
substitute whole egg with egg substitute, With only egg white,
nutritional values of the three treatment chocolate cakes. The significant difference of 6.00.00. 100% substitution
ingredients of each chocolate cake were entered into the has significant difference in viscosity of 2.60.000.
and With 50% egg white and 50% egg substitute.
program and it issued nutrient fact label for each of the cakes. Nutrient Analysis The control had higher percentages
Calories, carbohydrate, protein, fat, sodium, sugar, and
Materials and Method for calories, fat, and cholesterol. The 50% substitution
cholesterol contents were included in nutrition fact labels.
Ingredients: Semisweet chocolate chips (Tollhouse, Nestle and 100% egg substitute had same percentages for
Data analysis: All data were analyzed using Microsoft Office
USA, Inc., Solon, OH), instant coffee granules (Kraft Foods calories, fat, and cholesterol.
Excel 2007 (Microsoft Inc.,
Global, Inc., Jacksonville, FL), butter (American Choice
Redmond, WA). One-way ANOVA and Post Hoc tests were
Onpoint Inc. Montvale, NJ), margarine (Land OLake Inc.,
carried out to ascertain significant effects at p<0.05 among
Arden Hills, MN), granulated sugar (Domino Foods, Inc.,
treatments.
Chicago, IL), eggs-yolk & white ( Egglands Best Inc. Jefferson,
Results and discussion
PA), all-purpose flour (Pillsbury, General Mills, Inc.,
Sensory test
Minneapolis, MN),oil spray (PAM, Conagra Foods,Omaha, NE)
Table 2 shows a summary of all means and standard deviations
were purchased from local market.
of all three treatments in sensory tests
Table 2
Methods:. Formulation for cake treatments are given in
Sensory analysis for Chocolate Cake treatments.
Table 1. The unsweetened chocolate chips were melted with Control 50/50 100%
instant coffee granules and water in the microwave for 2-3.
Then in the separate bowl, the butter, margarine, and white
Sensory characteristics for Chocolate Cake (Mean SD)
Sensory Conclusion: This experiment
Treatment shows that substituting
Characteristics

sugar were beaten with an electric beater until the consistency Control the whole egg with egg substation
50/50 Substitution does not
100% Substitution have any
was light and fluffy and the color was lighter. During the
Brownness
Smoothness impact on the appearance, smoothness, flavor, and the
5.40a 1.35
5.50a 1.91
5.95a 1.67
6.40a 1.85
6.10a 1.55
5.55a 1.78
Chocolate Flavor 6.10a 1.86 6.55a 1.57 6.00a 1.89

beating, the egg yolks were added one at a time, and blended Sweetness
Texture
overall acceptability of the chocolate cake. The cakes
6.30a 2.18
5.80a 2.07
6.70a 1.34
7.50b 1.24
5.85a 1.63
6.05a 1.96

together. Flour was gradually added. The egg whites were Overall Acceptability
were more appalling, and palatable to the original one.
6.15a 1.73 7.00a 1.08 6.00a 1.69

beaten separately until they became foamy and formed a stiff All the treatment had same sensory characteristics only
Sensory Evaluation: there was no significant difference
peak. Egg white was then folded into the chocolate mixture, texture had significant difference than any other
(P<0.05) between any of the chocolate cake in treatment of the
until it was thoroughly and evenly mixed. The batters were
cake characteristics. Texture was only characteristic that had a characteristics. The control and 100%substitution did
poured in 9 in pans and they were baked into 350F preheated
oven for one hour.
significant difference (P value of 0.008). The 50/50 percent not have any significant difference
substitution received ratings of 7.50 1.24 out of 9 which Acknowledgment
Table 1
Formulation for Cake Treatments
indicates that panelists liked it most because it contains more This project was to fulfill the course requirement of
egg whites. The control and 100% egg substitute on the received FNES 307W under the supervision of Prof. Sungeun
100% whole egg
(Control)
50/50
a rating of 5.80 2.07, 6.05 1.96 respectively. The mean value Choi. We would like to express gratitude to the FNES
(50% egg substitute 50% egg white)
100% Egg
Substitute
Semisweet 9oz 9oz 9oz
of the all characteristics had slightly difference between three
Department of Queens College to provide the
chocolate chips
Instant coffee 4.5 tsp 4.5 tsp 4.5 tsp
granules
types of chocolate cakes. 50/50 percent received more appealing
Water
Butter
2 oz
3oz
2 oz
3oz
2 oz

and liked compared to the 100 percent and control (Table 2).
3oz opportunity for conducting this study. Special thanks
goes to Cynthia for her help with ingredient purchasing
Margarine 3oz 3oz 3oz
White sugar 12oz 12oz 12oz
Egg yolks 90g NA NA
All-purpose flour
Egg whites
60oz
135g
60oz
68g
60oz
NA appearance and lab support.
Egg substitute NA 103.5g 207g
References
9
overall acceptance smoothness
7 control
5 50/50
100% ES
McWilliams, Margaret (2008). Foods Experimental
Sensory Test: Appearance (brownness), flavor (Chocolate), and texture flavor

sweetness Perspectives (6thed.). Upper Saddle River, NJ: Pearson

texture were evaluated by healthy panelists (14 female, and 6
The radar/spider graph shows the three samples and their mean Education, Inc.
males) who were either Queens College students or Faculty
value for the sensory characteristics. The blue color shows mean
Member. The panelists were offered one of each chocolate cake
values for the control, red color shows mean values for the http://www.cdc.gov/obesity/data/trends.html
on a white paper plate with three digit code on it. The codes
50/50, and green color shows mean values for the 100% www.allrecipies.com.
were chosen randomly to avoid bias. They were given sheet of
substitution. The line connects all the values in same series. It http://www.americanheart.org/presenter.jhtml?identifier=
paper to evaluate the chocolate cake characteristics using nine
indicates maximum value of the 5.0 with a scale of 0.5. There is 4478
point hedonic scales with 9 being highly liked and 1 being least
significant difference in texture. Other characteristics have no
liked.
significant difference.