Development of Eggless Cake Using Grass Carp (Ctenopharyngodon idella) Protein Concentrate and its Quality 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) supplemented
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 monostearate
(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 increased
while cohesiveness and elasticity were found to be decreased. Baking loss (CL) was increased (10.28-11.13) with an increasing
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 eventually
could assure effective utilization of fish.