Total replacement of egg white by aquafaba and commercial substitute in meringue formulation: Effect on physico-chemical properties and hedonic appreciation
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Abstract
This paper deals with the total substitution of egg white (EW) with chickpea cooking water “Aquafaba” (AQ), a commercial egg white replacer (CEWR), and their mixture (1/1) (w/w) in the formulation of flavored French meringue. The physico-chemical and techno-functional characterization of both ingredients showed that AQ, had a higher foaming property than that of CEWR. AQ-based formulation had the lowest density (0.640 g/mL), viscosity (84000 mPa.s), and hardness (0.14 N) before cooking, leading to the firmest meringue (80.23 N) compared to formulations made only with CEWR or CEWR and AQ together. In the sensory evaluation, all descriptors had the highest score for the formulation based on AQ exceeding those of EW-based formulation. All results confirmed well the success of the substitution of egg white by AQ in the meringue formulation and showed that AQ, considered as an industrial waste, could be used instead of the CEWR having a higher cost compared to AQ.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.