Development of Egg Less Cake Incorporating Yoghurt

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dc.contributor.authorKarunarathna, T.B.
dc.contributor.authorAbesinghe, A.M.N.L.
dc.contributor.authorMudannayake, D.C.
dc.contributor.authorDanasekara, D.M.J.N.
dc.date.accessioned2021-05-06T08:51:50Z
dc.date.available2021-05-06T08:51:50Z
dc.date.issued2011
dc.description.abstractNOTE: see the PDF version Cake is a product obtained from a batter containing wheat flour, sugar and eggs or wheat flour, shortening, sugar, eggs and other ingredients of requisite mass, put into trays and baked in an oven at suitable temperature for a suitable time (Sri Lankan Standards, 1995). The most primitive people in the world began making cakes shortly after they discovered wheat flour. They were described as flour-based sweet foods as opposed to the description of breads, which were just flour-based foods without sweetening. Bread and cake were somewhat interchangeable words with the term "cake" being used for smaller breads. Cakes are five types according to the Sri Lankan Standard specifications; cakes, butter cakes which contains wheat flour, butter, sugar and eggs without filling or any coating, fruit cakes that contain wheat flour, shortening, sugar, eggs, fruits (dry or preserved) and other ingredients, sponge cakes that contain wheat flour, sugar and eggs and cake with icing which are sandwiched and/or coated either with dairy or nondairy cream, jam, jelly, marshmallow, caramel, dried fruits or any other suitable mixture. The term yoghurt can be defined as "A fermented milk product obtained from coagulation of milk specified as, cow or buffalo milk, standardized milk, skim milk or partially skimmed milk and reconstituted milk and concentrated milk by the agency of organisms of types Streptococcus thermophillus, Lactobacillus bulgaricus, Lactobacillus acidophilus may be present" (Sri Lankan Standards, 1989). Yoghurt can be broadly categorized in to two types based on method of production, set yoghurt and stirred yoghurt. There are three types of set yoghurt in the local market; normal yoghurt, low- fat yoghurt and non-fat yoghurt. Stirred yoghurt can be found as plain, fruit or flavored yoghurts (Tamime and Robinson, 2007). This study was carried out to develop an eggless cake for vegetarians by replacing eggs with yoghurt which is rejected just before the expiry date and thereby add value to yoghurts and cakes through product diversification.en_US
dc.identifier.issn22359877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6697/110-2011-Development%20of%20Egg%20Less%20Cake%20Incorporating%20Yoghurt.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Srilankaen_US
dc.subjectFood Scienceen_US
dc.subjectFood Technologyen_US
dc.subjectAnimal Productionen_US
dc.titleDevelopment of Egg Less Cake Incorporating Yoghurten_US
dc.typeOtheren_US
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