Potentials of indigenous chicken eggs in the preparation of cake and chin chin
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Date
2018-01
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Saudi Society of Agricultural Sciences
Abstract
In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated.
The proximate, colour and sensory characteristics of the pastries evaluated using standard methods.
Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same
trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally
low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous
chicken eggs were significantly (p .05) higher than samples produced using exotic eggs (Cake:
14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the
crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were
very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that
these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics
showed that indigenous eggs may only be suitable for making cakes with comparable quality to those
made from exotic eggs. Future studies should make use of food additives to improve the taste of the
chin-chin made using indigenous eggs.
Description
Utilisation of local eggs
Keywords
Keywords:, Pastry Indigenous, Exotic, Egg Sensory properties