18F-33 |
|
T. J. Herald, H. A. Khouryieh, and F. M. ARAMOUNI. Food Science Institute, Kansas State Univ., Call Hall, Manhattan, KS 66506-1600 Eggs possess multifunctional properties that enhance food quality. Conversely, consumers and processors find drawbacks in this ingredient. Consumers are concerned over cholesterol and food safety, whereas processors are concerned over the high cost of eggs. Processors are inquisitive as to whether or not egg substitutes can fully or partially replace eggs without significant loss in product quality, while reducing cholesterol and food safety issues. The objective of this study was to determine if whole egg may be totally or partially replaced with soy, wheat, and whey protein-based egg substitutes and still maintain product quality in egg noodles. Egg noodles were prepared by mixing semolina flour with whole egg and/or egg substitutes. Eggs were replaced at either 50 or 100% with soy protein- (46%), wheat protein- (85%), or whey protein- (60, 90, and 95%) based egg substitutes. Water content and mixing times varied depending on the egg substitute used in the formulation. The dough was folded and sheeted twice. The egg noodles were stored at 4 °C for 0, 15, and 30 days. Physical measurements (thickness, texture, color) and cooking parameters (cooking loss, weight gain) were measured at each time interval. Egg noodle (control) had lower cooking loss, firmer texture, higher L* and b* values among days compared to soy- or wheat-based egg substitutes at 100%. Whey-based (95%) egg substitute exhibited the lowest cooking loss and water uptake, firmer texture, and higher L* and b* values among egg substitutes at 50% replacement. Firmness, L* and b* were higher for soy- and wheat-based egg substitutes at 50%, compared to 100% substitution. Whole egg could not be totally replaced with any of the egg substitutes studied in the egg noodles without some loss of quality. However, partial replacement of eggs was competitive in regard to the physical properties evaluated.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |