Chia (Salvia hispanica L.) Gel as Egg Replacer in Chocolate Cakes: Applicability and Microbial and Sensory Qualities After Storage

ABSTRACT

The aim of this study was to evaluate the use of chia gel after different conditions of storage as an egg replacer in chocolate cake. Chia gel was made in a proportion of 1:10, cooked (100⁰C), for 6 minutes, then crushed. After preparation, the gel was stored in sealed sterile bags in portions of 30 g under fridge temperature for 15 days and under freezing temperature for 30 days. Eggless cakes were prepared by replacing egg for chia gel stored in different conditions. The sensory evaluation was carried out with 112 untrained individuals. Microbiological stability of the gel for 15 days during refrigeration and 30 days of freezing demonstrated that it is a potential product. Sensory analysis showed that chia gel stored in different conditions could replace egg in chocolate cake not impairing acceptability. It is possible that cold storage improves chia gel functionality, especially when it is stored frozen.

KEYWORDS:

• Chia gel
• cake
• egg
• acceptance

Additional information

Funding

The authors wish to thank CAPES for the financial support.