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High-pressure processing (HPP) can induce gelation of egg-white protein and improve physical and physicochemical properties of egg-white pudding. Interestingly, one step, including production and pasteurisation, is accomplished to produce a ready-to-eat snack. An ideal healthy snack in the elderly population consists of low-sugar and fat, high fibre and vitamin levels, is tasty, creamy-soft, and refreshing. Our strawberry-flavoured egg-white pudding contains high protein and fibre from inulin, zero fat, and a soft texture produced for various groups, from healthy to older people. After HPP at different high-pressure levels (450, 475, and 500 MPa) and different times (5, 10 and 15 min), this study investigated the physical quality and physicochemical properties of strawberry-flavoured egg-white pudding, such as texture, colour, syneresis, microstructure, secondary structure of protein, and microorganism growth. The results indicate increasing high-pressure levels, and/or holding time treatment caused significantly (p < 0.05) higher hardness values and lower syneresis, as well as surface hydrophobicity. Moreover, many micropores and thicker wall structures were clearly observed for increasing high-pressure levels. Furthermore, HPP altered the β-sheet and β-turns structure of strawberry-flavoured egg-white pudding. In conclusion, increasing high-pressure levels and/or holding time treatment at 450, 475, and 500 MPa for 5, 10, and 15 min affected the physical, physicochemical, and biochemical properties of strawberry-flavoured egg-white pudding.

High-protein egg puddings prepared with traditional food processing may have undesirable textures. Inulin addition and high-pressure processing (HPP) could improve the texture of these products. The physical properties of strawberry-flavoured egg white pudding as affected by inulin addition and HPP were investigated. Four levels of inulin (0, 5%, 10%, and 15% w/w) and 3 processing methods (HPP at 450 or 475 MPa at 25 °C for 10 min, and heat treatment at 80 °C for 30 min) were applied. Regardless of % inulin addition, heat-treated puddings had significantly lower syneresis than HPP-treated samples. HPP at 450 and 475 MPa was shown to induce egg white gelation and yielded a soft texture of pudding than heat treatment. Overall, the addition of inulin in puddings treated with HPP yielded a softer texture, more microporous, and a fluffy texture compared to heat-treated puddings. This study suggested that a 10% inulin addition in the egg white pudding significantly improved its texture properties.

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