Effect_of_replacing_milk_with_coconut_milk_on_the_properties_of_sponge_cake_ potx

Nicholas Avon

Van Truong

FN 453

Team Project

November 24, 2008

Effect of replacing milk with coconut milk on the properties of sponge cake

Abstract

This experiment sought to determine whether or not the type of milk used in sponge cake

affected the properties of the cake in hopes of finding a viable cake for sufferers of milk

allergies. Three different types of milk were used – regular whole milk, coconut milk, and lite

coconut milk. Objectively, the texture and color of the cakes were measured, using a texture

analyzer and Hunter Colorimeter, respectively, to determine whether or not the properties of the

cake were affected. The flavor, texture and color were also tested subjectively using hedonic

scale and preference tests for the same reason. It was found that the type of milk used does

change the properties of the cake. Coconut milk was found to actually make sponge cake more

desirable than regular sponge cake made with whole milk for some panelists. Sponge cake made

with coconut milk, then, is indeed a good option for sufferers of milk allergies.

Introduction

Many people around the world suffer from milk allergies and are unable to enjoy products that

contain milk because of their allergies. This creates a challenge for professionals in the food

industry to create products that will not adversely affect people with milk allergies. The main

problem with this is that changing product formulations almost always affects the quality of the

product in some way. Namely, the flavor, texture, and color are often affected. This project sets

out to determine if a sponge cake acceptable for milk allergy sufferers can be made with either

coconut milk or lite coconut milk without affecting the flavor, color, or texture of the finished

product.

Milk allergies are very common around the world. They are especially prevalent in children as

anywhere from 2% - 5% of young kids have some form of milk allergy (“Milk Allergy:

Causes”, 2005). Although 80% of the children who develop a milk allergy will be rid of it by the

age of six, there are still those who maintain the allergy into adulthood and event others who

develop it in adulthood (“Milk Allergy: Causes”, 2005). This means that there are still a good

number of adults who have a form of milk allergy, which can range from lactose intolerance to

an adverse reaction with the protein casein (“Milk Allergy.” Food, 2008). These people would,

at the least, experience some form of irritation when consuming products containing milk.

It is common to replace certain ingredients in foods with healthier, more nutritional, alternatives.

The trick to this is keeping all aspects of the quality of the food the same. J. Chauhan showed

that this can be done with certain ingredients in sponge cake. In the experiment, Chauhan