Browse > Article
http://dx.doi.org/10.17495/easdl.2017.6.27.3.280

Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder  

Chang, Hyesun (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Sim, Ki Hyeon (Dept. of Traditional Dietary Life, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.3, 2017 , pp. 280-294 More about this Journal
Abstract
Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.
Keywords
Egg white powder; premix frying powder; quality characteristic; sensory evaluation; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Kato A, Ibrahim HR, Watanabe H, Honma K, Kobayashi K (1989) New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state. J Agr Food Chem 37(2): 433-437.   DOI
2 Kim BS, Lee YE (2009) Effect of cellulose derivatives to reduce the oil uptake of deep fat fried batter of pork cutlet. Korean J Food Cook Sci 25(4): 488-495.
3 Kim GC, Kim HS, Jo IH, Kim JS, Kim KM, Jang YE (2013) Qualitative characteristics and antioxidant activities of Buchimgaru supplemented with jerusalem artichoke powder. J Korean Soc Food Sci Nutr 42(7): 1065-1070.   DOI
4 Kim HS, Oh MS, Hwang IK (2014) Food and Cookery Science. Soo Hak Publishers, Korea. pp 293-301.
5 Kim HS, Song E (2011) A study on the use behavior and satisfaction of home-baking premix products. Korean J Food Nutr 24(4): 509-519.   DOI
6 Kim HY, Kim GW (2016) Development of chicken nuggets added with wheat fiber. J Korean Soc Food Sci Nutr 45(5): 731-735.   DOI
7 Kim JH, Yoon MR, Kang MY (2012) A comparative study of the processing aptitudes of the muffins produced by rice cultivars. Korean J Food Cook Sci 28(5): 541-547.   DOI
8 Kim JM, Choi YB, Kim HT, Kim TY, Hwang HS, Hwang SM (1991) Effects of egg-white addition on the quality of soybean curd. J Korean Soc Food Nutr 20(4): 363-368.
9 Kim MJ (2013) Antioxidant capacity of Toona sinensis M. Roem. tender leaf and its effect on quality of frying batter and deep-fat fried chicken nuggets. MS Thesis Sookmyung Women's University, Seoul. pp 32-38.
10 Kinsella JE (1981) Functional properties of protein: possible relationships between structure and function in foams. Food Chem 7(4): 273-288.   DOI
11 Ko YT, Lee EJ (1996) The preparation of yogurt from egg white powder and casein. Korean J Food Sci Technol 28 (2): 337-344.
12 Ko YS, Sim KH (2014) Quality characteristics and antioxidant activity of Jeung-pyun added with Ju-bak powder. J East Asian Sod Dietary Life 24(2): 190-200.
13 Ko YT (1997) The preparation of yogurt from egg white powder and milk products. Korean J Food Sci Technol 29(3): 546-554.
14 Ko YT, Kang JH (1999) Shelf life of freeze dried product of lactic acid bacteria fermented food prepared from milk or egg white powder. Korean J Food Sci Technol 31(5): 1349-1356.
15 Kumcuoglu S, Cagdas E (2014) Effects of grape seed powder and whey protein on quality characteristics of chicken nuggets. J Food Quality 38(5): 83-93.   DOI
16 Lee KJ (2005) Studies on the physico-chemical properties of dried egg white. MS Thesis Hankyong National University, Anseong. pp 1-64.
17 Lee MH, Oh MS (2015) Effects of punching and drying process on quality characteristics of Yukwa dough and Yukwa Bandegi during preparation of Yukwa. J east Asian Soc Dietary Life 25(6): 1029-1040.   DOI
18 Lee YT, Kim MH Im JS, Kim JK, Ha SH, Lee SM, Kweon SJ, Suh SC (2011) Influence of cooking on nutrient composition in provitamin a-biofortified rice. Korean J Food Sci Technol 43(6): 683-688.   DOI
19 Lee MJ (2005) Utilization of starch to improve quality of deep-fat fried batter. MS Thesis Korea University, Seoul. pp 1-12.
20 Lee SJ (2001) The functional properties of batters using rice flour. MS Thesis Bucheon University, Bucheon. pp 190-195.
21 Lehtinen MK, Tegelberg S, Schipper H, Su H, Zukor H, Manninen O, Kopra O, Joensuu T, Hakala P, Bonni A, Lehesjoki AE (2009) Cystatin B deficiency sensitizes neurons to oxidative stress in progressive myoclonus epilepsy, EPM1. J Neurosci 29(18): 5910-5915.   DOI
22 Massey AH, Khare AS, Niranjan K (2001) Air inclusion into a model cake batter using a pressure whisk: Development of gas hold-up and bubble size distribution. J Food Sci 66 (8): 1152-1157.
23 Li Y, Jiang B, Zhang T, Mu WM, Liu J (2008) Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate(CPH). Food Chem 106(2): 444-450.   DOI
24 Liang Y, Kristinsson HG (2005) Influence of pH-induced unfolding and refolding of egg albumen on its foaming properties. J Food Sci 70(3): C222-C230.
25 Margoshes B (1990) Correlation of protein sulphydryls with the strength of heat formed egg white gels. J Food Sci 55 (6): 1753-1759.   DOI
26 Matsudomi N, Ishimura Y, Kato A (1991) Improvement of gelling properties of ovalbumin by heating in dry state. Agric Biol Chem 55(3): 879-881.   DOI
27 Ministry of Agriculture, Food and Rural Affairs, Korea Agro-Fisheries Trade Corporation (2016) Processed Food Market Reports for Premix. Ministry of Agriculture, Food and Rural Affairs, Korea Agro-Fisheries Trade Corporation, Seong. pp 11-273.
28 Miguel M, Manso M, Aleixandre A, Alonso MJ, Salaices M, Lopez-Fandino R (2007) Vascular effects, angiotensin Iconverting enzyme (ACE)-inhibitory activity, and antihypertensive properties of peptides derived from egg white. J Agr Food Chem 55(26): 10615-10621.   DOI
29 Mine Y (2007) Egg proteins and peptides in human health chemistry, bioactivity and production. Cur Pharmaceutical Design 13(9): 875-884.   DOI
30 Ministry of Agriculture, Food and Rural Affairs, Korea Agro-Fisheries Trade Corporation (2013) The 2013 Markets Segmented Report of Processed Foods. Ministry of Agriculture, Food and Rural Affairs, Korea Agro-Fisheries Trade Corporation, Seong. pp 1-98.
31 Ministry of Food and Drug Safety (2012) Korean Food Standards Codex. Ministry of Food and Drug Safety. Cheongju. pp 1-475.
32 Nimalaratne C, Wu J (2015) Hen egg as an antioxidant food commodity: A review. Nutrients 7(10): 8274-8293.   DOI
33 Mohamed S, Hamid NA, Hamid MA (1988) Food components affecting the oil absorption and crispness of fried batter. J Sci Food Agric 78(1): 39-45.   DOI
34 Moon SH, Lee JH, Lee YJ, Paik JY, Ahn DU, Paik HD (2012) Antioxidant, antimicrobial, and cytotoxic activities of ovotransferrin from egg white. Korean J Food Sci An 32(5): 612-617.   DOI
35 Myers AS, Brannan RG (2012) Efficacy of fresh and dried egg white on onhibition of oil absorption during deep fat frying. J Food Quality 35(4): 239-246.   DOI
36 Rath NC, Anthony NB, Kannan L, Huff WE, Huff GR, Chapman HD (2009) Serum ovotransferrin as a biomarker of inflammatory diseases in chickens. Poultry Sci 88(10): 2069-2074.   DOI
37 Oldham AM, McComber DR, Cox DF (2000) Effect of tartar level and egg white temperature on angel food cake quality. Fam Consum Res J 29(2): 111-124.   DOI
38 Park TS, Kim EK (2011) The Living Nutrition of Contemporain. Kyomunsa Publishers, Korea. pp 153-156.
39 Peng XY, Xiong YLL, Kong BH (2009) Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem 113(1): 196-201.   DOI
40 Sakanaka S, Tachibana Y, Ishihara N, Juneja LR (2004) Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chem 86(1): 99-103.   DOI
41 Salvador A, Sanz T, Fiszman S (2002) Effect of corn flour, salt, and leavening on the texture of fried, battered squid rings. J Food Sci 67(2): 730-733.   DOI
42 Sun YX, Hayakawa S (2002) Heat induced gels of egg white/ ovalbumins from five avian species: Thermal aggregation, molecular forces involved, and rheological properties. J Agric Food Chem 50(6): 1636-1642.   DOI
43 Schade AL, Caroline L (1944) Raw hen egg white and the role of iron in growth inhibition of Shigella dysenteriae, Staphylococcus aureus, Escherichia coli and Saccharomyces cerevisiae. Science 100(2584): 14-15.   DOI
44 Seol HN (2015) Functional properties of germinated colored quinoa and its application to the quality characteristics of germinated quinoa noodle. MS Thesis Sookmyung Women's University, Seoul. pp 10-31.
45 Baixauli R, Sanz T, Salvador A, Fiszman SM (2003) Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocol 17(3): 305-310.   DOI
46 Blois MS (1958) Antioxidant determination by use of a stable free radical. Nature 26(4): 1199-1200.
47 Shim JY (2007) Preparation of batter premix using different flours and gums for convenience food. MS Thesis Kunsan National University, Kunsan. pp 1-55.
48 Song TH, Woo IA, Son JW, Oh SI, Shin SM (2014) Understanding Culinary Science. Kyomunsa, Korea. pp 138-231.
49 Sugita K (2009) The Secret of Cooking. In Ahn HJ editor. Yeobaek Media Co., Ltd., Korea. pp 173-195.
50 Tanzadehpanah H, Asoodeh A, Chamani J (2012) An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates. Food Res Inter 49(1): 105-111.   DOI
51 Valenti P, Visca P, Antonini G, Orsi N (1985) Antifungal activity of ovotransferrin towards genus Candida. Mycopathologia 89(3): 169-175.   DOI
52 Xie H, Newberry L, Clark FD, Huff WE, Huff GR, Balog JM (2002) Changes in serum ovotransferrin levels in chickens with experimentally induced inflammation and diseases. Avian Dis 46(1): 122-131.   DOI
53 Xu X, Shigeru K, Mine Y (2007) Antioxidant activity of tryptic digests of hen egg yolk phosvitin. J Sci Food Agric 87(14): 2604-2608.   DOI
54 Cho KR, Kim MR, Kim OS, Son JW, Song MR, Choi Hs, Choi HY (2013) Food Materials Science. Powerbook, Korea. pp 216-217.
55 Chang YE, Kim JS, Lee JH, Kim KM, Kim GC (2014) Quality characteristics of Korean pan-fried food (Jeon) added with lactic-fermented rice flour. J Korean Soc Food Sci Nutr 43(6): 868-876.   DOI
56 Cho DY (2014) In vitro and in vivo test of radical scavenging activity and functional properties of hydrolysates derived from egg-white protein. Ph.D Dissertation Chonnam National University, Gwangju. pp 1-84.
57 Cho DY, Jo KA, Cho SY, Kim JM, Lim Ks, Suh HJ, Oh SJ (2014) Antioxidant effect and functional properties of hydrolysates derived from egg-white protein. Korean J Food Sci Anim Resour 34(3): 362-371.   DOI
58 Choi NE (2015) Principle of Taste. Yemoondang, Korea. pp 120-188.
59 Choi SI, Kim TJ, Park JH, Lim CS, Kim MY (2011) Quality characteristics of frying mix added with brown rice fiber. Korean J Food Cook Sci 27(6): 671-680.   DOI
60 Bae YH, Park HW, Park HO, Jeong HS, Choi EJ, Chae IS (2003) Food and Cookery Science. Kyomunsa, Korea. pp 80-154.
61 Davalos A, Miguel M, Bartolome B, Lopez-Fandino R (2004) Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot 67(9): 1939-1944.   DOI
62 Ansarifar E, Mohebbi M, Shahid F (2012) Studying some physicochemical characteristics of crust coated with white egg and chitosan using a deep-fried model system. Food Nute Sci 3(5): 685-692.
63 FAO (1970) Nutritional studies: Amino-acid Content of Foods and Biological Data on Proteins. No. 24. Food and Agriculture Organization of the United Nations, Rome. pp 1-285.
64 Yang JS, Oh BY (1999) Characteristics of egg white. Food Sci Indust 32(3): 42-55.
65 Yin C, Yang L, Zhao H, Li CP (2014) Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate. Food Res Intl 64: 855-863.   DOI
66 Yoo YS (1998) Practical Nutrition. Kwangmoonkag, Korea. pp 130.
67 Yoon YJ (2007) Effects of soy flour addition to the dough on the frying oil oxidation and lipid stability of fried products during storage. MS Thesis Inha University, Incheon. pp 1-65.
68 Yang HY, Kim MY, Kim JY, Shim JY, Imm JY, Park KH (2009) Effects of egg white manufacturing conditions on the physicochemical and sensory properties of angel food cakes. Korean J Food Sci Technol 41(2): 167-172.
69 Dogan SF, Sahin S, Sumnu G (2005) Effects of soy and rice flour addition on batter rheology and quality of deep fatfried chicken nuggets. J Food Engineer 71(1): 127-132.   DOI
70 Erdmann K, Cheung BWY, Schroder H (2008) The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. J Nutr Biochem 19(10): 643-654.   DOI
71 Giansanti F, Massucci MT, Giardi MF, Nozza F, Pulsinelli E, Nicolini C (2005) Antiviral activity of ovotransferrin derived peptides. Biochem Biophys Res Commun 331(1): 69-73.   DOI
72 http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list. Accessed September 15, 2016.
73 http://view.asiae.co.kr/news/view.htm?idxno=2016042009000810364. Accessed November 30, 2016.
74 http://www.fnnews.com/news/201604201347009549. Accessed April 20, 2016.
75 https://ndb.nal.usda.gov/ndb/foods/show/152?manu=&fgcd=&ds=. Accessed March 21, 2017.
76 AOAC (2003) Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC. pp 8-35.
77 https://ndb.nal.usda.gov/ndb/foods/show/6631?manu=&fgcd=&ds=. Accessed March 21, 2017.
78 http://www.trotnews.co.kr/news/articleView.html?idxno=2980. Accessed November 30, 2016.
79 Ibrahim HR, Hoq MI, Aoki T (2007) Ovotransferrin possesses SOD-like superoxide anion scavenging activity that is promoted by copper and manganese binding. Int J Biol Macromol 41(5): 631-640.   DOI