Quality characteristics of eggless muffins prepared using egg solution alternatives containing super mealworm protein isolate and carrageenan

Abstract

Summary This study investigated the feasibility of preparing muffins using egg solution alternatives comprising super mealworm protein isolate (MW; 2.3% and 4.3%) and carrageenan (C; 0.5%, 1.0% and 2.0%) to improve eggless muffin quality. Physical and nutritional assessments of the developed eggless muffins, including texture profile, protein content and digestibility, were evaluated and compared with muffins containing egg solution. The result revealed that eggless muffins containing 4.3% MW (MW4C0.5, MW4C1.0 and MW4C2.0) showed comparable protein content (7.19%–7.55%) and springiness (103.00%–110.00%) as egg muffins. Higher concentrations of carrageenan in egg solution alternatives increased the chewiness and cohesiveness of eggless muffins. Eggless muffins also exhibited higher protein digestibility (83.92% ± 1.75%) than egg muffins (36.79% ± 5.37%). Sensory evaluation results revealed that all eggless muffins were acceptable to consumers. Our results suggest that egg solution alternatives of super mealworm protein and carrageenan are potential substitutes for preparing eggless muffins.

Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein

“…Firmness denotes the force required to compress food between molars and springiness quantifies the material's ability to return to its original shape after deformation (Peleg, 2019). Chewiness represents the required energy and time to masticate food products for swallowing (Cho et al ., 2023). Cohesiveness signifies the internal bonding strength compensating for the volume of a food product, with higher cohesiveness indicating better textural property (Olawuyi & Lee, 2019).…”