Improvement of foaming ability of egg white product by irradiation and its application |
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| Institution: | 1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea;2. Department of Food and Nutrition, Chosun University, Gwangju 501-759, Republic of Korea;3. Radiation Research Center for Bio-Technology, Korea Atomic Energy Research Institute, Jeongeup 580-185, Republic of Korea;1. Instituto de Tecnologia de Alimentos/ITAL, Av. Brasil, 2880, CEP, 13070-178 Campinas, Brazil;2. Protimiza Consultoria e treinamento em planejamento de experimentos e otimização de processos, Campinas, Brazil;3. School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK;4. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas/ UNICAMP, Rua Monteiro Lobato n˚ 80 - CEP, 13.083-862, Campinas, Brazil;1. College of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, China;2. Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Zhejiang, China;1. Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588, United States;2. Institute of Technology Solution, R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Chofu, Tokyo, 1820002 Japan;3. Henningsen Foods, Inc., Omaha, NE, 68144, United States;4. Department of Food Science and Engineering, Shijiazhuang University, Shijiazhuang, Hebei, 050035, PR China;1. Agriculture University in Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland;2. Agriculture University in Krakow, Faculty of Food Technology, Department of Carbohydrate Technology, ul. Balicka 122, 30-149 Kraków, Poland;3. Institute of Chemical Engineering, Polish Academy of Science, ul. Bałtycka 5, 44-100 Gliwice, Poland;1. Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China;4. Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;5. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (P<0.05). For EWP, the volume and the height of angel cake were greater at 2 kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter L* value were observed in the angel cakes prepared from irradiated egg white products (P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products. |
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