Meringue Product from By-product Salted Egg White, Chaiya District, Suratthani Province
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Abstract
This research aimed to study the effect of carrageenan on dried egg white powder. The waste of raw salted egg white (from the duck eggs) was dialyzed to remove the excess salt, then mixing with carrageenan at 0, 0.4 and 0.8% (w/w). The mixture was dried and then ground to powder. The results showed that the density of meringue foam with the presence 0.4% carrageenan in egg white was lowest while the volume was highest, and the stability of foam maintained for 180 min without liquid drainage. The L*, a* and b* values of dried egg white powder were 82.74, -0.33 and 17.19, respectively. The pH value was 7.26 and 3.59% salt and 4.80% moisture content were found. It was revealed that the overall liking of the flavored-meringue products, made from dried egg white, was ranged between moderate and very much liking by untrained panelists. After 7 day-storage, the moisture content of meringue increased, while the hardness and crispiness decreased.
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