Functional and Organoleptic Evaluation of Low Cholesterol Egg Blends

Abstract

The advice of the A.M.A. and many doctors, in order to decrease the chances of coronary heart disease and atherosclerosis, is to reduce intake of dietary cholesterol. Inasmuch as egg yolk is one of the primary sources, much research has been done to reduce cholesterol levels in egg yolk by alterations in the diet of the laying hen or by breeding, and to eliminate it by reformulating the egg yolk. It would seem that a much simpler approach to reduction of cholesterol in an egg product would be to use less than natural proportions of egg yolk to egg white. This study is an evaluation of some functional properties and organoleptic characteristics of blends of eggs containing down to the equivalent of one tenth the normal amount of egg yolk.Results show that blends of eggs containing as low as one fourth the normal amount of egg yolk, with protein and lipid raised to the content of normal egg by the addition of dried egg albumen and corn oil, respectively, made scrambled eggs, custards and cakes made from a cake mix that were as acceptable as those made from whole egg. Lower proportions of egg yolk in the blends produced less acceptable products. Whole egg sponge cakes were unsuccessful, showing drastic decreases in volume (as measured by rapeseed displacement) as the proportion of egg yolk was decreased.