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Water‐Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole‐Egg Omelets
Author(s) -
O'BRIEN SALLIE WILLIARD,
BAKER ROBERT C.,
HOOD LAMARTINE F.,
LIBOFF MYRA
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10093.x
Subject(s) - xanthan gum , moisture , steaming , food science , chemistry , sodium carboxymethylcellulose , water holding capacity , starch , water content , sodium alginate , sodium , materials science , composite material , rheology , organic chemistry , geotechnical engineering , engineering
Precooked, frozen omelets were analyzed for moisture loss, expressible moisture, shear‐force, and sensory evaluation to determine water‐holding capacity and‐ textural acceptability. Addition of 0.1% xanthan gum, application of moist heat in cooking, and cryogenic freezing with liquid carbon dioxide or nitrogen minimized moisture loss and shear force. Sodium. carboxymethylcellulose (CMC), pre‐gelatinized tapioca starch and sodium tripolyphosphate additives performed satisfactorily, but omelets containing xanthan gum were consistently rated highest in sensory evaluation of several treatments, including fresh and untreated control omelets. Steaming omelets for five minutes combined with cryogenic freezing produced a desirable‐ omelet, requiring no additives. Steamed omelets were rated comparable to baked omelets in most sensory parameters.