Merhaba Misafir

Determination of the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white

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The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G’>G”) with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products.

Yayınlandığı Kaynak : Gıda Dergisi
  • Yıl : 2019
  • DOI : 10.15237/gida.GD19113
  • Cilt : 44
  • ISSN : 1300-3070
  • Sayı : 5
  • eISSN : 1309-6273
  • Sayfa Aralığı : 919-931
  • IO Kayıt No : 102727
  • Yayıncı : Gıda Teknolojisi Derneği