Development and characterization of a new sweet egg-based dessert formulation

The purpose of this work was to develop and characterise a new low-cholesterol formulation of a semisolid dessert made with egg yolks and sucrose. Basing on preliminary tests, two formulations were prepared, one according to the traditional recipe (TCY) and the other one as a low-cholesterol product (TCGR). TCY ingredients were water, egg yolk and sucrose; whereas in TCGR egg yolk was substituted by a combination of egg yolk granules, sunflower oil and hydrocolloids. The new recipe showed 83% less cholesterol content per serving unit and also lower calorie value than the typical recipe. These formulations were compared by means of rheological, textural and sensorial analyses. Colour and microstructure analyses were also developed. Sensory data indicated that, beyond differences regarding physical characteristics, there were not significantly differences between samples in texture and flavour acceptance. Finally, in order to provide a culinary point of view of the new recipe, a final dish was created by a trained chef using the new sweet egg-based formulation.