Abstract
ABSTRACTSensory evaluations were conducted on liquid whole egg and two commercial egg substitutes prepared as scrambled egg and used in a plain cake. Consumers scored whole egg significantly higher in flavor than either substitute but were unable to distinguish between the aromas of one substitute and of whole egg. The texture of this same substitute product was judged similar to whole egg in descriptive scoring tests with experienced panelists. Also, this panel rated whole egg superior to both substitute products in aroma and flavor. No significant differences were apparent in color. The two egg substitutes differed significantly in flavor and aroma according to both the consumer and the laboratory panels. Cake volumes decreased when substitutes were used, and one of the substitutes had a flavor which persisted in the baked products.
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