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Evaluation of total milk proteinate as a milk substitute of egg in cake and mayonnaise making by
Edition: The possibility of using total milk proteinate (TMP) as a partial substitute with egg solids and optimization its level,; to develop cake and mayonnaise making with good physical, rheological, chemical and sensory properties was studied. TMP solution was added during cake and mayonnaise making as a partial substitute with fresh whole egg at the levels of 25 and 50%. The results revealed that the protein content of TMP was higher, while fat and ash contents were lower than the whole egg. TMP and whole fresh egg had a similar percentage of carbohydrate. Moreover, the emulsifymg activity indexes of TMP and whole egg were similar. Emulsifying stability index of whole egg was stable and had higher values as compared with the TMP after 3 days from the testing. Whole egg had significantly higher foam capacity than the TMP. Also, fresh whole egg had exhibited higher foam volume stability than that TMP. The foam volume of whole egg characterized with stability during 40 111lJ1 under testing as compared with TMP. Higher solubility at pH 7.5 and buffering capacity values were observed for TMP than the whole egg. Among the microbiological counts, TMP samples showed lower counts than whole egg. When using TMP as a partial replacement of whole egg in cake prepared, the cakes prepared had higher protein and carbohydrate levels as compared with control cake samples. The weight and volume of cake samples prepared with TMP were significantly affected (p<005). Also, the specific volume of cakes prepared with partial replacement of 25% and 50% whole egg by TMP had higher specific volume values than the control cake samples. The bulk densities were reduced for TMP cakes than the controls. The addition of TMP as a partial replacement of whole egg had an improving effect in colour characteristics of cakes. On the other hand, partial replacement of 25 and 50% of whole egg by TMP considerably increased the initial viscosity and improved the rheological parameters of the resulting mayonnaise. Generally, the individual replacement of 25% and 50% whole egg by TMP caused an improvement in the sensory properties of cake and mayonnaise samples. Language: English Summary language: Arabic
Other title: - تقييم استخدام بروتينات اللبن الكلية كبديل لبني محل البيض في صناعة الكيك و المايونيز.
In:
Egyptian Journal of Food Science, 2005 v.33 (2)
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