کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1883606 1043300 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improvement of foaming ability of egg white product by irradiation and its application
موضوعات مرتبط
مهندسی و علوم پایه فیزیک و نجوم تشعشع
پیش نمایش صفحه اول مقاله
Improvement of foaming ability of egg white product by irradiation and its application
چکیده انگلیسی

To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (P<0.05). For EWP, the volume and the height of angel cake were greater at 2 kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter L* value were observed in the angel cakes prepared from irradiated egg white products (P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Radiation Physics and Chemistry - Volume 78, Issue 3, March 2009, Pages 217–221
نویسندگان
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