Analysis of several techno-functional and sensory attributes upon egg allergen ingredient substitution by blood plasma powder in sponge cake

Abstract Animal blood is a by-product, which can be utilized in value-adding way instead of being wasted. Allergen substitution an obvious possibility because many properties plasma are similar to egg white. Techno-functional and sensory attributes (water activity, moisture content, colour texture related properties) were measured by instrumental methods. The allergenic powder substituted non-allergenic sponge cakes, but the change ingredient has effect on hardness tolerating compressive stress until breaking. In case water activity cakes with as desirable egg.