Characterization of alternative egg white powder in gluten-free noodles

Information from the abstract

The objective of this research was to develop a cost-effective method for producing egg white powder (EWP). Consequently, EWP samples prepared through boiling (BP) and spray drying (SP) were investigated and compared with a commercial egg white powder (CP). No significant differences in crude protein content were observed among the three types. However, BP exhibited a lower L* value and higher a* and b* values than SP and CP, which can be attributed to the Maillard reaction during processing. When the three EWPs were incorporated into rice flour noodles at 3% and 5% substitution levels, no significant differences in cooking loss were found across samples. Textural analysis revealed that hardness increased with increasing EWP concentrations. Specifically, the addition of 5% SP significantly enhanced the hardness, springiness, and chewiness of the gluten-free noodles, while the addition of 5% CP of textural properties similar to those of the control group. Sensory evaluation indicated no significant differences in consumer acceptability across attributes. These findings suggest that BP, a low-cost alternative, can effectively replace CP in gluten-free noodles while maintaining comparable crude protein content and sensory appeal. Furthermore, storage stability tests indicated that instant gluten-free noodles fortified with 5% CP can be preserved for more than 6 months without significant quality deterioration.

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Related topics: Food composition and properties · Food Drying and Modeling · Proteins in Food Systems