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All Journal Journal of Physics: Theories and Applications Journal of Innovation in Applied Natural Science
Emumejaye, Kugbere
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics

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Replacing Fat with Soy Milk and Lecithin: Impact on the Quality of Steamed Sponge Cake Putri, Larasita Aulia; Hidayat, Lukman; Anis, Ulfah; Islam, Md Zahidul; Rezvani, Mohammad Qais; Emumejaye, Kugbere
Journal of Innovation in Applied Natural Science Vol. 1 No. 1 (2025): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v1i1.55

Abstract

Background of study: Steamed sponge cake is a type of cake that uses eggs as the primary raw material for foam formation, emulsification, and coagulation. Soybean flour, a plant-based protein source, has the potential to replace the functional roles of eggs in steamed sponge preparation. The addition of an emulsifier is also required to maintain the final product quality.Aims and scope of paper: This study aimed to analyze the effects of soy milk substitution, lecithin addition, and their interaction on the physical, chemical, and organoleptic characteristics of steamed sponge cake.Methods: The experiment was conducted using a factorial Completely Randomized Design with two factors: the egg-to-soy milk ratio (100:0, 75:25, and 50:50) and the level of soy lecithin addition (2% and 4%). Data were analyzed using two-way ANOVA at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) to determine significant differences among treatments.Result: Soy milk significantly affected moisture content, volume, hardness, cohesiveness, springiness, chewiness, gumminess, resilience, protein content, and fat content. Lecithin addition significantly affected moisture content, volume, specific volume, hardness, springiness, chewiness, gumminess, resilience, and protein content. The interaction between soy milk substitution and lecithin addition significantly influenced specific volume, hardness, springiness, gumminess, and resilience.Conclusion: Soy milk substitution and lecithin addition, individually and in combination, significantly influenced multiple physical and chemical properties of steamed sponge cake. These findings demonstrate the potential for partial replacement of eggs with soy milk, combined with soy lecithin, to produce high-quality steamed sponge cake with possible cost benefits.
In-situ measurement of outdoor absorbed dose rates at Itagumodi and Iperindo Gold Mining Sites in Osun State, Nigeria Emumejaye, Kugbere; Uriri, Solomon Akpore; Olaoye, Morohunfoluwa Adeola Adeola; Mustapha, Amidu Olalekan; Gbadebo, Adewole Micheal
Journal of Physics: Theories and Applications Vol 8, No 2 (2024): Journal of Physics: Theories and Applications
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jphystheor-appl.v8i2.85188

Abstract

The extraction and usage of natural resources, such as gold, contribute to the variability of ambient radiation levels in the natural environment. The study involved measuring the absorbed dose rate at the Itagunmodi and Iperindo gold mining sites in Osun State, Nigeria, using the BlueGeiger-15 dosimeter. The recorded absorbed dose rate (DR) varied between 0.15 and 0.27 microgray per hour. The annual effective dosage (Deff) was assessed to be between 0.22 and 0.33 millisieverts per year for the Iperindo mine and between 0.18 and 0.27 millisieverts per year for the Itagunmodi mine. The mean values annual effective dose for Iperindo and Itagunmodi were 0.28 ± 0.05 and 0.21 ± 0.03 millisieverts per year, respectively. The study also calculated the excess lifetime cancer risk (ELCR) for the Iperindo and Itagunmodi mines, with average values of 9.68 x 10-4 and 7.16 x 10-4, respectively. These values are above the global average of 2.9 x 10-4, suggesting that individuals and workers in the region may have an increased risk of developing cancer during their lifetime.
Co-Authors Gbadebo, Adewole Micheal Islam, Md Zahidul Lukman Hidayat Mustapha, Amidu Olalekan Olaoye, Morohunfoluwa Adeola Adeola Putri, Larasita Aulia Rezvani, Mohammad Qais Ulfah Anis Uriri, Solomon Akpore