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The Use of Aquafaba, Plant Protein Isolate and Soy Lecithin to Replace Egg in Kuih Bahulu

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The Use of Aquafaba, Plant Protein Isolate and Soy Lecithin to Replace Egg in Kuih Bahulu THE USE OF AQUAFABA, PLANT PROTEIN ISOLATE AND SOY LECITHIN TO REPLACE EGG IN KUIH BAHULU ROSMIZA BINTI ABD RAHMAN UNIVERSITI SAINS MALAYSIA JULY 2020 PUSAT PENGAJIAN TEKNOLOGI INDUSTRI UNIVERSITI SAINS MALAYSIA BORANG PENYERAHAN DISERTASI MUTAKHIR SATU (1) NASKAH Nama penyelia: Prof. Dato’ Dr. Azhar Mat Easa Bahagian: Teknologi Makanan Saya telah menyemak semua pembetulan / pindaan yang dilaksanakan oleh Encik/Puan/Cik: Rosmiza Binti Abd Rahman mengenai disertasinya sebagaimana yang dipersetujui oleh Panel Pemeriksa di Viva Voce- nya. 2. Saya ingin mengesahkan bahawa saya berpuas hati dengan pembetulan / pindaan yang dilaksanakan oleh calon. Sekian, terima kasih. 8 OGOS 2020 ________________________ ______________________ (Tandatangan dan cop) (Tarikh) THE USE OF AQUAFABA, PLANT PROTEIN ISOLATE AND SOY LECITHIN TO REPLACE EGG IN KUIH BAHULU by ROSMIZA BINTI ABD RAHMAN A dissertation submitted in partial fulfilment of the requirements for the degree of Bachelor of Technology (B. Tech) in the field of Food Technology School of Industrial Technology Universiti Sains Malaysia July 2020 DECLARATION BY AUTHOR This dissertation is composed of my original work and contains no material previously published or written by another person except where due reference has been made in the text. The content of my dissertation is the result of work I have carried out sine the commencement of my research project and does not include a substantial part of work that has been submitted to qualify for the award of any other degree or diploma in any university or other tertiary institution. ROSMIZA BINTI ABD RAHMAN JULY 2020 ii ACKNOWLEDGEMENT As the completion of this research work gave me much pleasure, I had to take the help and guidance of some respected persons, who deserve my deepest gratitude, especially to my final year project supervisor, Professor Dato’ Dr. Azhar Mat Easa for numerous consultations, guidance and give me an inspiration to improve the quality of the research project. Appreciation to School of Industrial Technology for let me to use the available facilities throughout my research project, including to external guide which are laboratory assistants especially to En. Rahim, En. Firdaus and Miss Ann, for giving me a good guideline and help me in handling of laboratory equipment and apparatus. I am using this opportunity to express my gratitude to all those who have directly and indirectly guided and supported me throughout this research project including my course mates and the postgraduates, I am thankful for their aspiring guidance, invaluably constructive criticism, friendly advice by sharing their truthful and illuminating views on several issues related to the research project. Finally, I would like to thank my family members for their encouragement and moral support during my research study. I am sincerely grateful to them for. ROSMIZA BINTI ABD RAHMAN JULY 2020 iii TABLE OF CONTENT Page ACKNOWLEDGEMENT iii TABLE OF CONTENT iv LIST OF TABLES vi LIST OF FIGURES vii LIST OF ABBREVIATIONS viii LIST OF SYMBOLS ix LIST OF APPENDICES x ABSTRAK xi ABSTRACT xii CHAPTER 1 INTRODUCTION 1 1.1 Background of research 1 1.2 Rationale of Study 4 1.3 Objective 4 CHAPTER 2 LITERATURE REVIEW 5 2.1 Traditional kuih / cake in Malaysia 5 2.1.1 Kuih bahulu 6 2.2 Main ingredients and its functional properties 6 2.2.1 Wheat flour 6 2.2.2 Eggs 7 2.2.3 Sugar 9 2.3 Processing of Kuih Bahulu 9 2.3.1 Mixing 9 2.3.2 Baking 10 iv 2.3.3 Cooling 11 2.4 Strategies to replace egg in preparing Kuih Bahulu 12 2.4.1 Aquafaba and its applications in foods 12 2.4.2 Plant protein isolate and its application in foods 14 2.4.3 Soy lecithin and its application in foods 15 CHAPTER 3 MATERIALS AND METHODS 17 3.1 Materials in preparation of kuih bahulu 17 3.2 Procedure of making kuih bahulu 17 3.3 Phase I (Preliminary study) 19 3.3.1 Appearance of kuih bahulu 19 3.4 Phase II (Physical analysis) 19 3.4.1 Specific Volume 19 3.4.2 Colour measurement 20 3.4.3 Texture profile analysis 20 3.5 Statistical Analysis 21 CHAPTER 4 RESULTS AND DISCUSSION 22 4.1 Phase I (Preliminary study) 22 4.1.1 Appearance of kuih bahulu 22 4.2 Phase II (Physical analysis) 24 4.2.1 Specific Volume 24 4.2.2 Colour measurement 26 4.2.3 Texture profile analysis 29 CHAPTER 5 CONCLUSION AND RECOMMENDATIONS 34 REFERENCES 36 APPENDICES 42 v LIST OF TABLES Table caption Page Table 3.1 Formulations of kuih bahulu with different ingredients 18 Table 4.1 Specific volume of kuih bahulu incorporated with 24 different ingredients Table 4.2 Crust and crumb colour of kuih bahulu with different of 27 ingredients vi LIST OF FIGURES Figure caption Page Figure 4.1 Foam structure of batter before addition of sugar 22 Figure 4.2 Foam structure of batter after addition of sugar 22 Figure 4.3 Appearance of kuih bahulu after baked 23 Figure 4.4 Different in hardness level of kuih bahulu 30 Figure 4.5 Different in chewiness level of kuih bahulu 30 Figure 4.6 Different in springiness level of kuih bahulu 31 vii LIST OF ABBREVIATIONS Abbreviations Caption ANOVA Analysis of Variance AACC Association for Clinical Chemistry AQ Aquafaba C* Chroma oC Degree Celcius Df Degree of freedom g Gram ho Hue L* Lightness min Minute mL Milimeter PAS Plant Protein Isolate, Aquafaba, Soy Lecithin PPI Plant Protein Isolate SL Soy Lecithin viii LIST OF SYMBOLS Symbol Caption x Multiply % Percentage ± Plus-minus ix LIST OF APPENDICES Appendix Caption Page Appendix A ANOVA statistical analysis 42 x PENGGUNAAN AQUAFABA, TUMBUHAN PROTEIN ASING DAN SOYA LESITIN UNTUK MENGGANTIKAN TELUR DALAM KUIH BAHULU ABSTRAK Telur adalah salah satu bahan utama dalam menghasilkan kuih bahulu kerana sifat fungsinya yang sangat baik, tetapi terdapat beberapa masalah iaitu alergi dan vegan. Oleh itu, ia memberi impak kepada industri makanan terutama industri makanan tempatan untuk mencari pengganti telur yang sesuai. Dalam kajian ini, bahan-bahan yang berbeza (aquafaba, tumbuhan protein asing dan soya lesitin) digunakan dengan tahap dan kombinasi yang berbeza pada sampel seperti AQ, PPI, AQ dan PPI, dan terakhir sampel PAS untuk menggantikan telur dalam menghasilkan kuih bahulu untuk mengkaji kesannya terhadap kualiti dan fizikal kuih bahulu. Ujian tentang penampilan, isipadu spesifik, warna dan tekstur termasuk kekerasan, kekenyalan dan keanjalan dilakukan pada semua sampel. Penampilan dari segi saiz dan warna diperhatikan dan hasilnya sampel dengan SL hampir sama dengan sampel kawalan. Kebanyakan hasil daripada analisis menunjukan terdapat perubahan yang signifikasi (P < 0.05) terhadap sampel kawalan dan sampel PAS iaitu analysis isipadu spesifik, warna kerak pada L* dan ho, warna isi sampel pada ho dan tekstur kekerasan. Namun begitu, sampel PAS kelihatan lebih sama dengan sampel kawalan dan sampel dengan PAS kelihatan lebih bagus dibandingkan dengan sampel kawalan dari segi tekstur. Walau bagaimanapun, sukar untuk menghasilkan kuih bahulu bebas telur kerana fungsi yang bagus dari telur dan kajian hadapan diperlukan bagi mencari kombinasi tumbuhan yang sesuai bagi mengantikan telur. xi THE USE OF AQUAFABA, PLANT PROTEIN ISOLATE AND SOY LECITHIN TO REPLACE EGG IN KUIH BAHULU ABSTRACT Egg is a one of the main ingredients in producing kuih bahulu due to the excellent functional properties, but there are popping up some problem prone to the allergies and vegan. Thus, give an impact to the food industry especially local food industry to find the suitable substitution for the egg. In this study, different ingredients (aquafaba, plant protein isolate and soy lecithin) were used with different combination in sample such as AQ, PPI, AQ and PPI, and lastly PAS to replace egg in producing kuih bahulu to study the effect on physical quality of kuih bahulu. Test on the appearance, specific volume, crust and crumb colour and texture including hardness, chewiness and springiness were performed on all samples. Appearance in terms of size and colour were observed and showed that the sample with SL was almost like the control sample. Most of the analysis result showed that there were significant different (P < 0.05) between control sample and PAS sample in terms of specific volume, L* and ho for the crust colour, ho for the crumb colour and hardness of sample texture. However, the PAS was almost similar to the control sample and sample with PAS was much better compared to control sample in terms of texture. However, it is possible to make egg- free kuih bahulu due to the excellent functional properties of egg, and the further research on the combination of plant-based ingredients to replace egg is required. xii CHAPTER 1 INTRODUCTION 1.1 Background of Research Increased demand in the market for traditional cakes in Malaysia can be related to the increased interest among consumers. Most of the traditional cakes used egg as a main ingredient to give colour and texture (Rosniyana et al., 2013). However, due to egg allergies (Kemp, 2007), specific dietary choices, health considerations, increased costs, and environmental concerns (Janssen et al., 2016), the consumption of eggs are being limited for some consumers. Those consumers are actively searching for healthier egg alternatives but do not want to lose the appearance, taste, and functional properties contributed by the egg to their food. Kuih bahulu use egg as a main ingredient due to the excellent functional properties such as ability in foaming and emulsifying with excellent surface-active properties make it as a good ingredient to be used in producing baked goods. Some of the egg’s properties act as emulsifiers which will form foams when whipped and coagulate when heated (Foegeding et al., 2006). However, due to the vegan and allergen problem, the egg replacer has been a problem on the food industries to expand their products in the market.
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