113-6 |
|
J. FERNÁNDEZ-LÓPEZ1, J. M. Fernández-Ginés, E. Sendra, E. Sayas, J. A. Perez-Alvarez5, and A. Martínez. (1) AgroFood Technology Department, Miguel Hernández University, EPSO. Ctra. Beniel Km 3,2 Orihuela, 03312 Alicante, 03312, Spain, (2) AgroFood Technology, Miguel Hernandez University, EPSO Ctra. Beniel Km 3,2, Orihuela, Alicante, 03312, Spain Egg white is widely used in foods because of its nutritional value and potential as functional ingredient for culinary applications. The ability of egg white to provide texture and physical stability to foods is well recognized, being foaming capacity and the ability to form heat-induced gels the most important functional properties. In the recent years, the increase in ostrich farming has provoked the production of important amounts of ostrich eggs, some of them can not be incubated and so, they can be incorporated to the food market for consumption. Our objective was to study the ability of ostrich egg white to form heat-induced gels and foams and to compare these functional properties with those of hen egg white. Egg white samples (hen and ostrich) were carefully separated from yolk, and after removing chalaza they were used to determine foaming ability or overrun (increase in % of foam volume) and foam stability. Evolution of heat induced gelification was determined by turbidimetric assay and color determination. Our results showed that ostrich egg white has higher foaming ability and foam stability than hen’s, and ostrich egg white foam reached the maximum stability at shorter whipping times than hen egg white. The evolution of turbidity and color parameters during egg white heating was similar in ostrich and hen eggs, although at 65ºC the changes observed in hen egg white (for turbidity and color parameters) were more evident than in ostrich egg white. These results indicated that ostrich egg white can be recommended as a good ingredient for food processing due to their foaming capacity, over hen egg white. However, for gelification purposes, hen egg white is recommended over ostrich egg white.
Session 113, Product Development: General
|