Functional Uses of Eggs—An Overview

Stadelman, W. J.; Schmieder, Hubert

doi:10.1002/9780470376973.ch1

Cited by 7 publications

(8 citation statements)

References 4 publications

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“…Considering the fact that artificial food coloring was used at equal levels in all five formulations, the minor color differences observed among the products could be of less importance, unless the origin of the product color would have been caused by ingredient interactions and/or reactions, such as caramelization, etc. It is also well known that egg could contribute to the product color due to the presence of xanthophylls, lutein and zeaxanthine in the yolk (Stadelman and Schmieder 2002). …”

Section: Resultsmentioning

confidence: 99%

Effects of Egg and Egg Replacers on Yellow Cake Product Quality

Ratnayake

Geera

Rybak

2011

Journal of Food Processing and Preservation

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Five yellow cake formulations, prepared with liquid whole egg, dry whole egg and three commercial egg replacers (soy/wheat, whey protein and fiber/gum‐based), were evaluated to determine differences in end‐product qualities influenced by the differences in ingredient compositions. The products were prepared following the same procedure and other ingredient compositions, except for the egg or egg replacer used in the formulation. The physical product characteristics and sensory properties of the end products were evaluated. It was found that egg, as an ingredient in the yellow cake formulation, is critical to obtain expected product quality characteristics. Partial replacement of egg with commercial egg replacers changed product characteristics, altering moisture retention, bulk density, color, texture and flavor. Some of these changes, however, were not readily detected in sensory analysis. PRACTICAL APPLICATIONS This study comprehensively evaluated the functionalities of egg and egg replacers in ingredient formulations of yellow cake. The tests were conducted on samples prepared according to ingredient manufacturers' recommendations, to objectively evaluate the differences, if any. The functionalities of each ingredient (egg replacer) in yellow cake formulations were interpreted based on the results obtained. The results of this study would be useful in selecting appropriate ingredients for cake formulations to obtain desired product qualities. The manuscript also highlights the advantages and drawbacks of using egg replacers in yellow cake formulations.

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Section: Resultsmentioning

confidence: 99%

Effects of Egg and Egg Replacers on Yellow Cake Product Quality

Ratnayake

Geera

Rybak

2011

Journal of Food Processing and Preservation

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“…The effect of dietary α‐tocopheryl acetate supplementation on enhancing lipid stability in egg yolk has been previously reported (Chen and Hsu, 2006; Bourre and Galea, 2006). Nevertheless, earlier studies suggested that most of the nutrients levels in the egg are affected by age, breed or strain, season, and diet of the hen (Stadelman and Schmieder, 2002).…”

Section: Discussionmentioning

confidence: 99%

Egg yolk fatty acid profile of avian species – influence on human nutrition

Adabi

Ahbab²,

Fani³

et al. 2011

Animal Physiology Nutrition

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SummaryLipids are an important nutritional component of the avian egg. A review of the literature was completed to determine the fatty acid compositions in egg yolk from some avian species.Additionally, the nutritional influence of lipid and lipoproteins content in the plasma of male participants during 30-d feeding was discussed. The ostrich eggs had the highest unsaturated fatty acid and the lowest cholesterol content vs. other avian species. Ostrich had a higher proportion of 18:3n-3 (p<0.01) vs. other species. Chicken yolk numerically contained much higher levels of 22:6n-3 than were found in turkeys, quails and geese but the amount of 22:6n-3 in ostrich egg was lower by comparison with species (p<0.01). After the storage of eggs at the room temperature, there was a notable loss of vitamin E (vitE) in the yolks of all species and this decrease was marginal (p<0.01) in ostrich compared with other species. There were significant (p<0.05) increases in plasma LDL of all male subjects. Plasma HDL decreased (p<0.05) only in men that were fed chicken or ostrich eggs daily. Consumption of different species' eggs had no influence on the total male plasma cholesterol and triglyceride. LDL-C : HDL-C increased (p<0.05) after goose and turkey egg consumption. Consumption of one egg/mth by healthy human subjects had no effect on serum total cholesterol and triglyceride. The LDL-C:HDL-C ratio (which is a strong predictor of coronary heart disease risk) increased, although nonsignificantly, by consuming chicken, quail and ostrich egg.

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“…Egg white has excellent surface-active properties which affords their foaming and emulsifying capacity. Thus, they bind ingredients (Stadelman & Schmeider, 2002), act as emulsifiers, form foams when whipped and coagulate when heated (Mine, 1995;Foegeding et al, 2006). For instance, the foaming ability of egg is used in preparing mousses and in baking applications, especially sponge and angel cake (Stadelman & Schmeider, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…However, many of these studies were unable to identify a substance which could completely replace the functionality of egg including its contribution to producing stable foam. For a foam to be of value in food, it must be relatively stable (Stadelman & Schmeider, 2002). The unique foaming, emulsifying and heat coagulation properties of egg white protein play an important role in cake volume and texture (Ashwini et al, 2009;Abu-Ghoush et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Mustafa

Shim

et al. 2018

Int J of Food Sci Tech

105

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Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.

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Functional Uses of Eggs—An Overview

Cited by 7 publications

References 4 publications

Effects of Egg and Egg Replacers on Yellow Cake Product Quality

Effects of Egg and Egg Replacers on Yellow Cake Product Quality

Egg yolk fatty acid profile of avian species – influence on human nutrition

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

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