| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1106981 | International Journal of Gastronomy and Food Science | 2016 | 7 Pages |
In this work, a new type of snack has been developed. Egg yolk and its fractions (plasma and granules) have been employed as main ingredients for the development of three base formulations. These products were characterized by means of colour, microstructure, textural and sensorial analyses. In addition, the base recipes were interpreted by a trained chef in order to give a culinary point of view. Egg yolk derivatives proved to be a key ingredient for the development of these snacks. Additionally, yolk derivatives also enhanced the organoleptic characteristics of the snacks. Sensory evaluation results showed that, in general, products were favourably assessed. In addition to their low fat (and specifically cholesterol) content and, hence, their dietetic value, granule snacks obtained the highest score in the sensory evaluation.
