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

Marcelo   Nunes de JESÚS; Ana Beatriz   ZANQUI; Patrícia   VALDERRAMA; Augusto   TANAMATI; Swami Arêa   MARUYAMA; Nilson Evelázio   de SOUZA; Makoto   MATSUSHITA

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

Autores

Marcelo Nunes de JESÚS

Nilson Evelázio de SOUZA

Makoto MATSUSHITA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

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.