Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

Replacement of animal proteins could be interesting for the food industry because it allows long‐term cost savings, among other reasons. Replacing egg/milk protein (50–100 wt%) by lentil protein (LP) was evaluated on angel cake/muffin quality. The replacement did not significantly affect final product volume, neither the muffins nor the angel food cakes. LP did not affect dough formation and contributed to hold crumb structure building an entangled network in both cake products. In addition, angel cakes and muffins containing LP had significantly lower baking loss than the control. Inferior quality for angel cakes and muffins containing LP was observed regarding hardness and chewiness that increased upon storage, compared to the control. For sensory evaluation in angel cakes, appearance of LP formulations showed lower scores than the control, likely due to the change of crumb colour. Other attributes were not significantly impacted by LP presence. For muffins, M‐100‐LPC formulation showed significant differences with the control for most of the attributes, except appearance and flavour. Indeed, consumers preferred muffins with 100% egg/milk protein replacement, which received higher acceptability scores than control. They also appreciated the ‘nutty’ flavour and moisture of angel cake with 50% egg protein replacement. This research suggests that lentil protein can totally or partially substitute egg/milk protein as foam and emulsion stabiliser in cakes, producing products with satisfactory quality.