Effect of conventional versus ultrapasteurization of egg components on thequality of custards and cakes

Authors
Bharti, A Panda, PC Sahoo, C
Citation
A. Bharti et al., Effect of conventional versus ultrapasteurization of egg components on thequality of custards and cakes, J FD SCI M, 38(3), 2001, pp. 239-242
Citations number
23
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
239 - 242
Database
ISI
SICI code
0022-1155(200105/06)38:3<239:EOCVUO>2.0.ZU;2-6
Abstract
Effect of ultrapasteurization of egg components on the quality of custards and cakes was studied. Ultrapasteurization caused significant (P<0.05) incr eases in coagulation content and pH of liquid white, while significant decr eases were observed in percent moisture absorption, foam draining character istics, cake volume and cake height. Cakes prepared from ultrapasteurized s amples were poor in shape, when compared to those by conventional pasteuriz ation. However, organoleptic evaluation scores showed slight improvement in ultrapasteurized sponge cake made of yolk. Baked custard did not show any significant difference between two treatments in respect of organoleptic qu alities.