Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white

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dc.authoridYüceer, Muhammed/0000-0001-6709-1347
dc.contributor.authorYüceer, Muhammed
dc.contributor.authorAsik, Hatice
dc.date.accessioned2025-01-27T20:31:40Z
dc.date.available2025-01-27T20:31:40Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme-modified liquid egg white (LM-LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical-functional properties of meringue batter. The structure, sensory, texture profile, and rheological creep-recovery changes in meringues prepared from the LM-LEW were analyzed for 90 days storage period at ambient temperature. The meringue's batter density in the control group (0.50 +/- 0.01) was decreased significantly (p < .05), while better specific gravity values were obtained in 0.03% (0.32 +/- 0.01) without any significant negative effect on the textural and sensorial characteristics (p > .05). The use of the LM-LEW significantly decreased the water activity of control, 0.01, 0.02, 0.03% of lipase with 0.44 +/- 0.01; 0.43 +/- 0.01; 0.43 +/- 0.01, and 0.42 +/- 0.01, respectively, at Day 90. The lowest mean sensory score value obtained in the control group. This study highlights the improvement of meringue prepared with LM-LEW and development on functionality. Practical applications The functionality of baking products such as meringue is a critical quality contribution. The presented study highlights, in particular, the lipase enzyme-modified egg whites can be used in meringue preparation. This study showed that lipase enzyme maintained the functional and structural properties of meringue cookie due to improvement in the quality of batters and total yield especially in the baked products. The improvement in meringue's functionality and shelf-life stability was achieved during extended storage at ambient temperature.
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [214O376]
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu, Grant/Award Number: 214O376
dc.identifier.doi10.1111/jfpp.14667
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85087079467
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14667
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23235
dc.identifier.volume44
dc.identifier.wosWOS:000541920500001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectFunctional-Properties
dc.subjectPhysical-Properties
dc.subjectFoaming Properties
dc.subjectProtein
dc.subjectProducts
dc.subjectSucrose
dc.subjectSugar
dc.titleTexture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white
dc.typeArticle

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