Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder

Orishagbemi, C.O; Ichado, I; Sanda, M.E.

doi:10.9734/jsrr/2017/33305

Cited by 4 publications

(10 citation statements)

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“…Orishagbemi et al 38 . reported a bulk density of 0.450 g cm −3 for laying hen eggs foam‐mat dried at 60 °C for 5 h in a tray dryer with air circulation, which is higher than the F‐CONV powder density in the present study.…”

Section: Resultscontrasting

confidence: 68%

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Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

2023

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Background Quail eggs have nutritional, therapeutic, and functional potential but are still not widely consumed globally. Their availability in powder form can contribute to expanding their consumption worldwide. However, drying can significantly affect their properties. To the best of our knowledge, there is no study comparing the effect of drying methods on the rehydration capacity and functional properties of whole quail egg powder. In this context, this work aimed to obtain powdered quail eggs by convective oven drying and freeze drying of eggs in liquid and foam form, to evaluate the effect of each drying method on their physical, rehydration, and functional characteristics. Results The powder obtained by freeze‐drying eggs in the liquid form (L‐FD) showed the most desirable foaming capabilities; however, it produced less stable emulsions. The powder obtained by convective oven drying of eggs in liquid form (L‐CONV) had the worst rehydration and foaming capabilities but produced firmer gels and had good emulsifying capacity. Finally, the powders obtained by foam‐mat drying yielded very stable foams and emulsions. Conclusion The methods for quail egg powder production that were evaluated performed well. The results point to the strong potential of quail egg powder as an ingredient. Liquid freeze‐dried (L‐FD) eggs stood out for their rehydration capacity. Each powder had different functional properties, so the choice of the best method depends on the intended application of the powder as specific characteristics and functional properties are suitable for preparing each food. © 2022 Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 68%

“…Orishagbemi et al 38 . obtained hen eggs foam‐mat dried at 60 °C for 5 h in a tray drier with air circulation, sodium metabisulfite and calcium triphosphate additives but no stabilizer.…”

Section: Resultsmentioning

confidence: 99%

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

2023

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“…[3][4][5][6][15][16][17] Very few studies have focused on sensory attributes of cooked egg whites, and 'eggy' is a typical flavor term used. 27,28 Other terms, such as sulfur and cabbage, might be related to both mushroom and egg white. Aroma or the odor of a product is detected when its volatiles enter the nasal passage and are perceived by the olfactory system, while flavor is the sum of perceptions resulting from retronasal aroma, taste, mouth trigeminal sensations and texture.…”

Section: Resultsmentioning

confidence: 99%

“…Except for egg‐like notes, all sensory attributes have been used for raw and roasted A. bisporus mushrooms as well as meat‐based dishes with incorporation of mushrooms 3‐6,15‐17 . Very few studies have focused on sensory attributes of cooked egg whites, and ‘eggy’ is a typical flavor term used 27,28 . Other terms, such as sulfur and cabbage, might be related to both mushroom and egg white.…”

Section: Resultsmentioning

confidence: 99%

Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Muniz

Shanks

2021

J Sci Food Agric

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BACKGROUND: Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-based food substitution. Nevertheless, no study has replaced egg whites partially with mushrooms and investigated their sensory quality. This study aimed to investigate flavor impartment of mushroom on egg whites and the sensory quality of roasting and steaming egg whites replaced by white and crimini mushrooms at 0%, 10%, 20% and 30%, respectively, using a panel trained with aroma chemical references for 31 sensory attributes with 0-10 line scales.RESULTS: Roasted and steamed egg whites possessed major sensory attributes of sulfury and egg-like aroma and flavor (intensities > 3). After mushroom topping was added, the dominant sensory attributes shifted to mushroom-based flavor characteristics, including mushroom-like, earthy, dark meat, roasted, hay, soybean, potato, woody, umami, bitter, astringent and firmness texture. Mushroom variety showed significant (P ≤ 0.05) impacts on egg white sensory quality, with crimini introducing more intense flavor. The higher the mushroom proportion with egg whites, the more intense was the flavor associated with mushroom. Mushroom could enhance egg-like flavor in multiple dimensions, including aroma, taste and texture, according to partial least square regression.CONCLUSION: White and crimini mushrooms enriched roasted and steamed egg white sensory quality with introduction of characteristic sensory attributes from mushrooms. Mushroom variety and proportion with egg whites displayed significant impacts on egg white sensory properties. The study contributed to understanding the impact of mushrooms on egg white sensory profile and served as a guide in incorporating mushroom in product development.

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“…The high protein content of quail egg proves that it can serve as an emulsifier or a binder in various food processing applications (Tokusoglu, 2006;Duraklı Velioglu et al 2018;Segura-Campos et al 2013). In the literature, there are studies investigating the functional properties of chicken and quail egg components (Segura-Campos et al, 2013;Öztürk et al 2016;Orishagbemi et al 2017) and quail egg was reported to exhibit superior functional properties than chicken egg (Kudre et al, 2018). There are also studies about the effect of processing on the functionality of egg components (Huang et al, 2016), since the processes such as heat treatment, drying, freezing and thawing applied to egg could alter the functional properties such as foaming, gelling and emulsifying by means of structural unfolding of the proteins and also lipoproteins (Thierau et al 2014).…”

Section: Li̇yofi̇li̇ze Bildircin Yumurtasi Yumurta Beyazi Ve Yumurta Sarisinin Köpük Oluşturma Ve Emülsi̇fi̇kasyon öZelli̇kleri̇ni̇n Belimentioning

confidence: 99%

Li̇yofi̇li̇ze Bildircin Yumurtasi, Yumurta Beyazi Ve Yumurta Sarisinin Köpük Oluşturma Ve Emülsi̇fi̇kasyon Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Velioglu

2019

Gıda

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The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G'>G") with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products.

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Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder

Cited by 4 publications

References 1 publication

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying

Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

Li̇yofi̇li̇ze Bildircin Yumurtasi, Yumurta Beyazi Ve Yumurta Sarisinin Köpük Oluşturma Ve Emülsi̇fi̇kasyon Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

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