A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS
作者： BHIMALINGESWARAPPA GEERA , JULIE A. REILING , MARK A. HUTCHISON , DANA RYBAK , BRIGITTA SANTHA
DOI: 10.1111/J.1745-4557.2011.00400.X
关键词:
摘要: ABSTRACT Five muffin formulations, liquid whole egg, dry and three commercial egg replacers, which partially replaced in the were evaluated to determine differences product qualities caused by replacers. The products prepared following same procedure other ingredient compositions, except for or replacer used formulation. Physical characteristics sensory properties of samples evaluated. It was found that as an formulation, is critical obtain expected quality characteristics. None replacers produced acceptable muffins at 100% replacement. Partial replacement with changed altering moisture retention, bulk volume, color, texture flavor. Some these differences, however, not readily detected panelists. PRACTICAL APPLICATIONS This study comprehensively effects on final quality, when pilot-scale production. An array tests conducted according respective manufacturers' recommendations – replacing objectively evaluate attributes. functionalities each (egg replacer) formulations interpreted based results obtained. observations this would be important selecting appropriate ingredients desired qualities.
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