Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

• Autor(a) principal: Jesús,Marcelo Nunes de
• Data de Publicação: 2013
• Outros Autores: Zanqui,Ana Beatriz, Valderrama,Patrícia, Tanamati,Augusto, Maruyama,Swami Arêa, Souza,Nilson Evelázio de, Matsushita,Makoto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300025
• topic: principal component analysis; freeze-dried eggs; confections; sensory analysis; egg products

In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out to identify similarities between the different egg products. The PCA supported the conclusion that FD egg products can substitute their fresh and SD counterparts in dessert formulations with good acceptability while keeping the advantages conferred by the freeze-drying method.