Effect of spray dried whole egg powder on physicochemical and sensory properties of cake

As egg is a primary source of high quality proteins and offers a balanced distribution of basic food constituents such as minerals (iron, calcium, phosphorus and potassium) and vitamins, particularly vitamin E, A, B12, B2 and folic acid alongside high amounts of lipids, such as triacylglycerols, phospholipids and cholesterol to the body. Eggs were spray dried, that ultimately increase the shelf life and stability by preventing microbial and enzymatic reactions. Drying of whole egg into powder form facilitate its easy handling and transportation. Glucose and salmonella microorganism were removed to prevent browning process. The chemical analysis of whole egg powder showed that it contained moisture contents 4.9±0.17 %, ash 2.47±0.26 %, fat 10.5±0.23 %, crude protein 41.76±0.32 %, crude fiber 1.01±0.07 %, NFE 39.36± 0.15%, foaming capacity 34.33±2.51 %, foaming stability 47.66±3.05 % and water hydration capacity 2.25± %. The mandate of research was to observe the effect of utilization of whole egg powder with the replacement of fresh eggs in the bakery products. Chemical analysis of whole egg powdered cake at different doses showed the mean values of 29% moisture content, 1.53% ash, 8% fat, 5.8% protein, 2% fiber and 1.422% water activity. The sensory evaluation of cakes having 100% substitution showed that results are significant.