Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake

Table 1

Cake formulation prepared by adding different levels of chia seed flour (CSF).

Ingredients	Control (CSF0)	CSF3 (25%)	CSF5 (50%)	CSF7 (100%)
Flour (g)	100	100	100	100
Sugar (g)	110	110	110	110
Shortening (g)	50	50	50	50
Milk (g)	14	14	14	28
Baking powder (g)	8	8	8	8
Salt (g)	1.6	1.6	1.6	1.6
Flavor (g)	1	1	1	1
Egg (g)	50	37.5	25	0
Chia seed flour (g)	0	3	5	7
Water	WA	WA	WA	WA

WA: water absorption of cake mixes; 25, 50, and 100% are egg replacement percentages.