Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

Licciardello, Fabio; Frisullo, P.; Laverse, J.; Muratore, Giuseppe; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2011.08.021

Cited by 31 publications

(15 citation statements)

References 22 publications

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“…The unique whipping ability refers to an aerating ability of egg white and the most well‐known one because of its foaming properties in bakery and confectionary products such as meringue (Foegeding et al., 2006). Meringues are confectionary products and consists of mainly whipped egg white and sugar (Licciardello, Frisullo, Laverse, Muratore, & Del Nobile, 2012). The egg whites used as a natural foaming agent in preparation of different bakery products, where the foaming property was obtained after mixing all the ingredients (Anton, Lechevalier, & Nau, 2016).…”

Section: Introductionmentioning

confidence: 99%

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Yüceer

Asik

2020

J Food Process Preserv

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This work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme‐modified liquid egg white (LM‐LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical‐functional properties of meringue batter. The structure, sensory, texture profile, and rheological creep‐recovery changes in meringues prepared from the LM‐LEW were analyzed for 90 days storage period at ambient temperature. The meringue's batter density in the control group (0.50 ± 0.01) was decreased significantly (p < .05), while better specific gravity values were obtained in 0.03% (0.32 ± 0.01) without any significant negative effect on the textural and sensorial characteristics (p > .05). The use of the LM‐LEW significantly decreased the water activity of control, 0.01, 0.02, 0.03% of lipase with 0.44 ± 0.01; 0.43 ± 0.01; 0.43 ± 0.01, and 0.42 ± 0.01, respectively, at Day 90. The lowest mean sensory score value obtained in the control group. This study highlights the improvement of meringue prepared with LM‐LEW and development on functionality. Practical applications The functionality of baking products such as meringue is a critical quality contribution. The presented study highlights, in particular, the lipase enzyme‐modified egg whites can be used in meringue preparation. This study showed that lipase enzyme maintained the functional and structural properties of meringue cookie due to improvement in the quality of batters and total yield especially in the baked products. The improvement in meringue's functionality and shelf‐life stability was achieved during extended storage at ambient temperature.

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Section: Introductionmentioning

confidence: 99%

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Yüceer

Asik

2020

J Food Process Preserv

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“…Other studies have aimed to improve the nutritional quality of meringues by incorporating sugar replacers (O'Charoen, Hayakawa, Matsumoto, & Ogawa, 2014) or constituents with high fiber or mineral content (Toshev, Salomatov, & Salomatova, 2014). Even others have evaluated the foam forming ability and the microstructure of meringues produced with different types of EW (Funk, Conklin, & Zabik, 1971;Licciardello, Frisullo, Laverse, Muratore, & Del Nobile, 2012;Stevenson, Mantle, & Hicks, 2007). In this work, we aimed to investigate if the previously mentioned GHs could serve as a functional alternative to EW proteins.…”

Section: Introductionmentioning

confidence: 99%

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

Wouters

Rombouts

Fierens

et al. 2018

Journal of Food Science

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“…Consequently, in GF products, the choice of a suitable protein source is a critical subject as it should provide the features of gluten network to support the solid matrix of the baked product. Different studies have highlighted the power of egg as a foaming agent in various baked products (Crockett et al, 2011;Licciardello et al, 2012). In addition, egg white has advantages with respect to whey proteins because in diets for patients with coeliac, lactose intake should be avoided for preventing lactose intolerance.…”

Section: Introductionmentioning

confidence: 99%

Apple pomace in gluten‐free formulations: effect on rheology and product quality

Parra

Ribotta

Ferrero

2014

Int J of Food Sci Tech

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Summary The objective of the present work was to formulate a gluten‐free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm3 g−1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.

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Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

Cited by 31 publications

References 22 publications

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

Apple pomace in gluten‐free formulations: effect on rheology and product quality

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