Browse > Article

Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes  

Yang, Hae-Young (Department of Food Science and Technology, Chung-Ang University)
Kim, Min-Young (Department of Food Science and Technology, Chung-Ang University)
Kim, Jeong-Yeon (Department of Food Science and Technology, Chung-Ang University)
Shim, Jae-Yong (Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyong National University)
Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University)
Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 167-172 More about this Journal
Abstract
The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5$^{\circ}C$ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5$^{\circ}C$ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5$^{\circ}C$ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.
Keywords
angel food cake; egg white powder; foaming capacity; pH adjustment; spray-drying;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Foegeding EA, Luck PJ, Davis JP. Factors determining the physical properties of protein foams. Food Hydrocoll. 20: 284-292(2006)   DOI   ScienceOn
2 Kim JY, Kim MR, Park KH, Shim JY, Imm JY. Effect of pH adjustment during production of egg white powder on foaming and gelling properties. Food Sci. Biotechnol. 15: 418-423 (2006)   ScienceOn
3 Yang JS, Oh BY. Properties of egg white. Food Science and lndustry.32: 42-55 (1999)
4 Yang SC, Baldwin RE. Functional properties of eggs in foods.pp. 405-463. In: Egg Science and Technology. Stadelman WJ,Cottrill OJ (eds). Food Products Press, Binghamton, NY, USA(1995)
5 Mizukoshi M. Phenomena of suspension (5). Study of cake formula. Pain 39: 39-41 (1992)
6 Sato Y, Nakamura R. Functional properties of acetylated and succinylated egg white. Agr. Biol. Chem. 4: 2163 (1977)
7 Franke K, Kie$\ss$ling M. Influence of spray drying conditions on functionality of dried whole egg. J. Sci. Food Agr. 82: 1837-1841(2002)   DOI   ScienceOn
8 SAS Institute, Inc. SAS User’s Guide. Statistical Analysis System Institute, Cary, NC, USA (2002)
9 Johnson TM, Zabik ME. Egg albumin proteins interactions in an angel cake system. J. Food Sci. 46: 1231-1236 (1981)
10 Pyler EJ. Physical and chemical test methods. pp. 992-998. In:Baking Science and Technology 3rd ed. Sosland Publishing Co.,Merrian, KS, USA (1988)
11 Kawasome S, Yamamoto Y. Effect of butter content on the texture of sponge cakes. J. Home Econ. 41: 71-75 (1990)
12 Reidle MA, Klein BP. Effect of soy field flour substitution on physical characteristics of chemically leavened quick bread.Cereal Chem. 60: 367-370 (1983)
13 Poole S, West SI, Walters CL. Protein interactions : The importance in the foaming of heterogeneous protein system. J. Sci.Food Agr. 35: 701-711 (1984)   DOI
14 Song JC, Park HJ. Physical, Functional, textural and rheological properties of foods. 3rd ed. UUP, Ulsan, Korea. pp. 464-472 (2000)
15 Lee KA, Lee YJ, Yang JS. Effects of irradiated egg white on the quality of angel food cake. Korea J. Food Cookery Sci. 18: 30-33(2002)   과학기술학회마을
16 Kinsella JE. Functional properties of protein: Possible relationships between structure and function in foams. Food Chem. 7:273-288 (1981)   DOI   ScienceOn
17 Doerry W. AIB Baking Technology. American Institute of Baking,MN, USA. p.17 (1997)
18 Chabot JF. Preparation of food science sample for SEM. Scan.Electron Micros. 3: 279-286 (1979)
19 Hammersh$\phi$j M, Qvist KB. Importance of hen age and egg storage time for egg albumen foaming. Lebensm. -Wiss. Technol. 34:118-120 (2001)   DOI   ScienceOn
20 Ayadi MA, Khemakhem M, Belgith H, Attia H. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. J. Food Sci. 73: E281-E287 (2008)   DOI   PUBMED   ScienceOn
21 AACC. Approved Method of the AACC. 10th ed. Method 10-15. American Association of Cereal Chemists, St. Paul, MN, USA(2000)
22 Oldham AM, McComber DR, Cox DF. Effect of tartar level and egg white temperature on angel food cake quality. Fam. Consum.Res. J. 29: 111-124 (2000)   DOI   ScienceOn
23 Liang Y, Kristinsson HG. Influence of pH-induced unfolding and refolding of egg albumen on its foaming properties. J. Food Sci.70: C222-C230 (2005)   DOI   ScienceOn
24 Yang ST. Effects of protein concentration, heat treatment and pH on the foaming properties of caseinate. Agr. Chem. Biotechnol.37: 259-265 (1994)   과학기술학회마을
25 Bower J. Food Theory and Applications. 2nd ed. Mac Millan New York , NY, USA. p. 326 (1992)
26 Kato A, Ibrahim HR, Watanabe H, Honma K, Kobayashi K. New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state. J. Agr. Food Chem.37: 433-437 (1989)   DOI
27 Pernell CW, Foegeding EA, Daubert CR. Measurement yield stress of protein foams by vane rheometry. J. Food Sci. 65: 110-114 (2000)   DOI
28 Pomeranz Y. Wheat Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, USA. p.756 (1978)
29 Okmoto S. Protein sources and its activity. Pain 37: 41-49 (1990)   ScienceOn