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KMID : 0380620090410020167
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.167 ~ p.172
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Effects of Egg White Manufacturing Conditions on the Physicochemical and Sensory Properties of Angel Food Cakes
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Yang Hae-Young
Kim Min-Young
Kim Jeong-Yeon
Shim Jae-Yong
Imm Jee-Young
Park Ki-Hwan
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Abstract
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The principal objective of this study was to determine the optimum manufacturing conditions of egg white withhigh foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at pre-determined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensoryevaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried eggwhites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravityof foam and batter with egg white powder at pH 6.74/66.5oC did not differ from those of the control, whereas the oneprepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of eggwhite powder of pH 6.74/66.5oC and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These resultsindicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5oC might be utilized to prepareangel food cakes with the desirable physicochemical and sensory attributes.
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KEYWORD
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angel food cake, egg white powder, foaming capacity, pH adjustment, spray-drying
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