Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter

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dc.authoridYüceer, Muhammed / 0000-0001-6709-1347
dc.contributor.authorYüceer, Muhammed
dc.date.accessioned2025-01-27T21:04:05Z
dc.date.available2025-01-27T21:04:05Z
dc.date.issued2023
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractMembrane filtration has a promising advantage in the processing of egg products. In this study, liquid egg whites (LEW) were separately concentrated by using reverse osmosis (RO) and ultrafiltration (UF) techniques. The first aim of this research was to determine the effects of the concentration pre-treatments on the physico-chemical quality criteria (pH, relative whipping capacity, foaming stability, water holding capacity-WHC, colour) and the rheological behaviour (viscosity, oscillation) of LEW samples. The second aim of this research was to investigate the impact of the membrane pre-treatment on meringue's functional quality attributes such as meringue batter density and meringue batter colour values (L*, a*, b*). The average dry matter of LEW was increased from 12% to 23% by the concentration pre-treatment process (RO and UF), and water was removed from the LEW. In addition, the batter density of meringue cookie samples was 0.37 ± 0.01 g mL−1 in UF and RO. The differences between the pH and dry matter values of the ultrafiltration and reverse osmosis treated groups were found to be statistically similar, and it was observed that the elastic modulus (G′) increased with the increase in frequency in the rheological measurements. It has been determined that G′ is higher than G″ in all samples. An elastic/solid-like (G′ > G″) structural behaviour was determined while increasing the frequency value. It was determined that the WHC of LEW treated with RO was higher than of the group treated with UF. The results of the study showed that while reducing transportation and storage costs, the water content of >80% of LEW (raw material-the treated liquid egg white) removed by UF and RO applications can be suitable to produce meringue batter cookies (semi-finished product).
dc.description.sponsorshipCanakkale Onsekiz Mart University, The Scientific Research Co- ordination Unit [FSI-2020-2822]
dc.description.sponsorshipThis work was supported by Canakkale Onsekiz Mart University, The Scientific Research Co- ordination Unit, Project number: FSI-2020-2822. The author thanks to Dibako Co., Gemak Co., and Fida Co. for contribution to the university and industry collaboration project.
dc.identifier.doi10.1556/066.2023.00039
dc.identifier.endpage329
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85161433629
dc.identifier.scopusqualityQ3
dc.identifier.startpage317
dc.identifier.urihttps://doi.org/10.1556/066.2023.00039
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27546
dc.identifier.volume52
dc.identifier.wosWOS:001023998300015
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectegg
dc.subjectliquid egg
dc.subjectmembrane filtration
dc.subjectmeringue
dc.subjectquality criteria
dc.subjectfunctional properties and rheological characterisation
dc.titleInvestigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter
dc.typeArticle

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