ArticleJournal of food science and technology2019
Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Optimizing production of gluten-free, sugar-reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute.Journal of food science · 2025Article
- Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Frontiers in nutrition · 2025Article
- Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White.Foods (Basel, Switzerland) · 2023Article
- Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties.Scientific reports · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ultrasonicated squid ovary powder (USOP) was used to replace egg white powder (EWP) at different substitution levels (12.5-100%) and its effects on properties of batter and cake were investigated. High elastic modulus (G') and average bubble size of batter added with 100% USOP resulted in higher volume and lower baking loss, when compared to the control cake (100% EWP). For textural analysis, the lowest values of hardness, gumminess and chewiness were noticeable for cake containing 100% USOP. Crust showed the lower moisture content than crumb and bottom part of all the cakes. No difference in moisture content was observed for all parts of the cakes containing 25-100% USOP, while lower moisture content was obtained for cake added with 12.5% USOP and the control. The color difference (Δ
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Registered trials
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