Abstract
This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A2 (PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 ± 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 ± 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 ± 0.01; 0.429 ± 0.01; 0.429 ± 0.01, and 0.420 ± 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue’s specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.