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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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The aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured, respectively. Flow behavior index (n) and consistency index (K) of the control batter group were found significantly different from the treated LWE cake batters. Heat treatment of LWE showed an unfavorable effect on porosity (decrease from 59% to 49%), hardness (increase from 1.1 to 1.4 N), and specific volume (decrease from 3.6 to 3.4 cm 3 /g) of the baked cakes because of having less volume and a stiffer structure of heat-treated LWE batter. Practical applicationsEgg is the most essential ingredient in cake production due to its functional properties in the formation of foam. Therefore, egg quality is highly critical to achieve desired cake quality.Recently, usage of liquid egg instead of shell egg has been increased because of its ease of use and microbial quality. However, use of liquid egg may degrade the physical quality of cake due to pasteurization process during liquid egg production. Heat treatment may cause a destructive effect on foaming properties of egg proteins resulted in less fluffy cake. Poor quality product leads to customer dissatisfaction and reduction in consumer demand. Therefore, it is important to reveal negative effects of heat-treated liquid egg on the quality of baked cake. In this study, the effects of heat-treated liquid whole egg on rheological properties of cake batter and quality characteristics of sponge cake was demonstrated.

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BACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier‐transform infrared (ATR‐FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR‐FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR‐FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR‐FTIR and NIR spectroscopy techniques in combination with PCA. © 2019 Society of Chemical Industry