Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation

Zang, J. W. and Pan, X. Y. and Wu, Y. Q. and Chen, Y. Q. and Tu, Y. G. and Chen, J. G. and Tang, D. B. and Yin, Z. P. (2023) Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation. International Food Research Journal (Malaysia), 30. pp. 1528-1539. ISSN 2231 7546

Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(06)%202023/15%20-...

Abstract

Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.

[error in script]

Item Type:	Article
AGROVOC Term:	yoghurt
AGROVOC Term:	eggs
AGROVOC Term:	ingredients
AGROVOC Term:	lactic acid bacteria
AGROVOC Term:	experimentation
AGROVOC Term:	electrophoresis
AGROVOC Term:	food technology
AGROVOC Term:	optimization methods
Geographical Term:	China
Uncontrolled Keywords:	egg-based yoghurt, texture, rheology, microstructure, sensory quality
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	21 Mar 2025 06:21
Last Modified:	21 Mar 2025 06:21
URI:	http://webagris.upm.edu.my/id/eprint/1667

Actions (login required)

View Item