Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage

Basit Öğe Kaydı
dc.authoridYüceer, Muhammed/0000-0001-6709-1347
dc.contributor.authorYüceer, Muhammed
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:11:47Z
dc.date.available2025-01-27T20:11:47Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technical Council-TUBITAK, Turkiye [214O376]
dc.description.sponsorshipThis research was financially supported by the Scientific and Technical Council-TUBITAK, Turkiye (Project ID: 214O376) under the Scientific and Technological Research Projects Funding Program (1001) and the support is greatly appreciated.
dc.identifier.doi10.1007/s11694-022-01397-z
dc.identifier.endpage2968
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85128868172
dc.identifier.scopusqualityQ1
dc.identifier.startpage2961
dc.identifier.urihttps://doi.org/10.1007/s11694-022-01397-z
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20724
dc.identifier.volume16
dc.identifier.wosWOS:000794894200003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectHen egg white protein
dc.subjectPhospholipase A(2)
dc.subjectLipase
dc.subjectProtease
dc.subjectShelf-life
dc.subjectStorage stability
dc.titleInvestigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu