Development and characterization of a new sweet egg-based dessert formulation

Abstract

The purpose of this work was to develop and characterise a new low-cholesterol formulation of a semisolid dessert made with egg yolks and sucrose. Basing on preliminary tests, two formulations were prepared, one according to the traditional recipe (TCY) and the other one as a lowcholesterol product (TCGR). TCY ingredients were water, egg yolk and sucrose; whereas in TCGR egg yolk was substituted by a combination of egg yolk granules, sunflower oil and hydrocolloids. The new recipe showed 83% less cholesterol content per serving unit and also lower calorie value than the typical recipe. These formulations were compared by means of rheological, textural and sensorial analyses. Colour and microstructure analyses were also developed. Sensory data indicated that, beyond differences regarding physical characteristics, there were not significantly differences between samples in texture and flavour acceptance. Finally, in order to provide a culinary point of view of the new recipe, a final dish was created by a trained chef using the new sweet egg-based formulation.

Collaborative platform development in nutrition as support for cardiovascular patients’ rehabilitation

“…Despite seeming an easy process, refined analysis, with the evaluation of micronutrient and vitamin content, is very time-consuming and difficult to perform. Implementing the traffic light system would allow the development, innovation and diversification of food menus, which would lead to reformulated, personalized menus with practical applicability (by applying knowledge of molecular gastronomy, molecular, nutrigenomic, nutriepigenetic nutrition) for patients attending cardiovascular rehabilitation programs (49)(50)(51).…”

The Role of Eggs as an Important Source of Nutrition in Human Health

“…Eggs are consumed globally by both sexes; all age groups, in all seasons, and in rural and urban settings. Eggs play an important role in the international gastronomy [1,2] and healthy diet as well. The high nutritional value of this brilliant protein source is recognized worldwide in nutrition and medicine.…”

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

“…Because of serious health‐related concerns, the food industry has been under pressure to reduce the amount of fat, sugar, salt and certain additives in the diet (García et al . ) and, at the same time, to develop various food products with improved properties and taste for the benefit of consumer health and well‐being (Arcia et al . ; Morais et al .…”

“…In many cultures around the world, desserts are often consumed at the end of a meal or between meals (Garc ıa et al 2015). New products are formulated by adapting traditional food formulas, eliminating or replacing certain ingredients or adding wholesome compounds.…”

“…A wide range of ready-to-eat milk-based desserts, with various textures, flavours and appearances, are offered to consumers worldwide (Verbeken et al 2006;Szwajgier and Gustaw 2015). Because of serious health-related concerns, the food industry has been under pressure to reduce the amount of fat, sugar, salt and certain additives in the diet (Garc ıa et al 2015) and, at the same time, to develop various food products with improved properties and taste for the benefit of consumer health and well-being (Arcia et al 2010;Morais et al 2014).…”