Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this paper was to investigate the impacts of various of enzymes (phospholipase A(2)-PLA, protease and lipase) liquid egg white (texturized egg albumen- TMLEW) on physico-chemical quality, shelf stability and textural characteristics (water activity, color, specific volume-SV, texture profile analysis) and sensory profile of cooked meringue cookies during 90 days of storage at 23 +/- 2 degrees C. Results showed that the SV of meringue samples for control (2.63 +/- 0.02) was lower comparing to PLA (4.17 +/- 0.01), protease (4.05 +/- 0.01) and lipase (3.92 +/- 0.02) treatments. The enzymatic treatments significantly increased the SV of cooked meringue (p < 0.05). This research points out the optimum functionality and a shelf stable meringue was prepared by pre-treatment of TMLEW with lipase. The lipase was also improved the functionality of meringue mainly on specific volume scores, but lipase bring about a decrease in hardness values (softness) of textural profile while protease decreased sensorial scores. The organoleptic properties as experienced by the senses, including odor, flavor, appearance, and texture scores were highest in PLA treated TMLEW groups.
Açıklama
Anahtar Kelimeler
Hen egg white protein, Phospholipase A(2), Lipase, Protease, Shelf-life, Storage stability
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
16
Sayı
4
