Abstract
Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes.
Highlights
The eggs of the original silky fowl are well known in the Orient and for thousands of years have been credited with famous medicinal and health-promoting values
The sponge cake using silky fowl egg felt softer than the sponge cake of hen' egg, and the sponge cake using silky fowl egg softly a feeling, delicious and puffily than the sponge cake of hen’s egg
We reported that original silky fowl whole egg indicated significant oxidative stability of compared to hen egg, because of higher ratio of unsaturated fatty acids of silky fowl egg than that of hen egg (Toyosaki and Koketsu, 2004, 2008)
Summary
The eggs of the original silky fowl are well known in the Orient and for thousands of years have been credited with famous medicinal and health-promoting values. Silky fowl’s eggs are considered to be a chemical storehouse and an excellent source of sialic acid (Koketsu et al, 2003), which is an important biological properties (Koketsu et al, 1995, 1997) and that silky fowl eggs are considered to be an excellent food material (Koketsu and Toyosaki, 2004; Toyosaki and Koketsu, 2004). The object of the current study was to investigate rheologic properties and oxidative stability of baked sponge cake using silky fowl egg compared with the cake using hen eggs of white leghorn origin
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