Development of a pound cake with addition on milky whey

Abstract

A pound cake made with milk (control) was compared with two non-milk variants in which all or part of the water in the formula was replaced by whey and the best variant was characterized. For the selection, an order preference test was carried out. No significant differences were detected between the variants with whey but there were differences with respect to the control, even though, all were accepted. The variant with the total replacement of water by whey was selected and was characterized in terms of height (6,07 cm), specific volume (2,24 cm³/g), moisture (22,32 %), proteins (7,01 %) and ashes (1,58 %). For the durability study, the pound cakes were packaged in low-density polyethylene bags and stored at room temperature. Moisture, microbiological growth and sensory characteristics were evaluated. Moisture decreased with storage time (from 22,3 to 20,9 %) and sensory characteristics deteriorated although the death of the product was due to the presence of visible molds. The calculated shelf life was 10 days.