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Texture Profile Analysis of Heat‐Formed Gels and Cakes Prepared with Low Cholesterol Egg Yolk Concentrates
Author(s) -
PARASKEVOPOULOU A.,
KIOSSEOGLOU V.
Publication year - 1997
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.1365-2621.1997.tb04401.x
Subject(s) - yolk , food science , texture (cosmology) , extraction (chemistry) , chemistry , cholesterol , chromatography , biochemistry , artificial intelligence , computer science , image (mathematics)
Gels were formed by heating water dispersions of egg yolk protein concentrates of low cholesterol content, prepared from yolk by applying different lipid extraction methods. Texture profiles, obtained by applying an Instron double compression test, showed that in general, gels exhibited higher hardness and springiness and lower cohesiveness than those of the control yolk. Cakes prepared with yolk concentrates showed higher hardness and similar cohesiveness and springiness values and, with one exception, harder textures compared to control cakes, as assessed by panelists. Results were related to the differences in protein and lipid composition of yolk samples.