Rahman, Rosmiza Abd
(2020)
The Use Of Aquafaba, Plant Protein
Isolate And Soy Lecithin
To Replace Egg In
Kuih Bahulu.
Project Report.
Universiti Sains Malaysia.
(Submitted)
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 eggfree
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.
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