Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

Hwang, Jean‐Yu; Shyu, Yung Shin; Yeh, Lieh-Te; Sung, Wen‐Chieh

doi:10.12691/jfnr-6-2-7

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…Nonetheless, yolk and albumen are both equally important in cake making. For instance, Hwang et al 1 showed that the uses of chicken, duck and ostrich eggs led to different foaming for sponge cakes. These eggs differ in egg weight, yolk colour and albumen quantities 6 .…”

Section: Resultsmentioning

confidence: 99%

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Bixa orellana Grains and Curcuma longa Rhizomes Powders for Coturnix coturnix japonica Egg Yolks’ Coloration

N&#;gatta¹,

Tiho²,

Koné³

et al. 2023

Asian J. of Poultry Science

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Background and Objective: Because of a severe yellow corn shortage in Côte dʼIvoire in 2021, the study assessed Bixa orellana (B.o) grains and Curcuma longa (C.l) rhizomes powder effect on Coturnix coturnix japonica hens egg yolks colouration.Materials and Methods: First, two control diets were made of yellow corn (YC) and white corn (WC). Additionally, 10 diets were made by enriching the white corn-based diet with B.o grains and C.l rhizomes powders, at different incorporation rates. Second, three hundred sixty Coturnix coturnix japonica laying hens, 51 weeks old weighing 227.68±16.68 g, were randomly allotted to the 12 diets, with 10 birds in each, with 3 replications. Following, on the last day of week 8 (59 weeks old), the eggs were weighed. Then, three eggs of similar weights per diet were collected for analysis. To end, the eggs and their constituents were weighed and the yolksʼ colours were assessed through L*, a* and b* measurements. Results: First, the best egg weights were obtained with WC+1% B.o, WC+0.15% B.o+0.45% C.l and WC+0.6% B.o diets for 11.31±0.21, 11.10±0.12 and 11.06±0.12 g, respectively. Second, following the YC diet that performed 98.34±061 (p<0.0001), white corn-based diets containing natural carotenoid sources best egg yolk yellowness (b*) were obtained with WC+0.75% B.o+0.25% C.l and WC+1% B.o for 90.11±1.21 and 80.55±1.21 (p<0.0001). Thirdly, the total cholesterol lowest content with well-coloured egg yolk was obtained with WC+1% B.o for 18.60±3.47 mg per g of fresh yolk. The WC+1% B.o result was far away from that of the YC diet (32.58±1.74 mg/g, p<0.0001). Conclusion: White corn-based diets can be beneficially enriched with 1% of Bixa orellana grainsʼ powders for Coturnix coturnix japonica hens egg yolks colouration.

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Section: Resultsmentioning

confidence: 99%

“…The cake industry consumes a lot of eggs because the eggsʼ yolks' carotenoids influence the overall cake colour 1 . So, due to their important carotenoid content coupled with an important antioxidant property, many plant-coloured grains are added to poultry feed 2 .…”

Section: Introductionmentioning

confidence: 99%

Bixa orellana Grains and Curcuma longa Rhizomes Powders for Coturnix coturnix japonica Egg Yolks’ Coloration

N&#;gatta¹,

Tiho²,

Koné³

et al. 2023

Asian J. of Poultry Science

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The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams

Jurado-Gonzalez

Vega²,

Morató³

et al. 2022

Food Biophysics

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Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

et al. 2023

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Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

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Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

Cited by 3 publications

References 9 publications

Bixa orellana Grains and Curcuma longa Rhizomes Powders for Coturnix coturnix japonica Egg Yolks’ Coloration

Bixa orellana Grains and Curcuma longa Rhizomes Powders for Coturnix coturnix japonica Egg Yolks’ Coloration

The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams

Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

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