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Food Science and Nutrition Alumni

Whey Protein is an Acceptable Partial Egg Substitute in Chocolate Brownies

by Amanda McBride, Deanna Eisele, and Philip Dougherty

Amanda McBride, Deanna Eisele, and Philip Dougherty

Eggs contribute to dietary fat and cholesterol and cannot be consumed by those with egg food allergies. Whey is a protein complex derived from milk that is nutritious and has similar qualities to eggs in baked products. The objective of this study is to examine the feasibility of replacing 50% and 75% of the egg content in chocolate brownies with whey protein.

Thirty-Seven subjects participated in sensory tests for difference, texture, sweetness, moistness, and overall preference.  The results indicated that there is a significant difference between control and experimental groups (P<0.05), but no difference in texture, moisture, sweetness and overall preference was detected.

Objective test for penetration force showed a significantly higher force penetration between the control when compared to 50% and 75% egg replacement (P<0.05). No significant difference was detected in height. Overall, whey protein is an acceptable partial egg substitute in chocolate brownies.

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