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BACKGROUND: In the quest for sustainable food ingredients, the present study delves into the potential of a tri‐component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri‐component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies. RESULTS: Experiments were conducted with various hydrocolloids (k‐carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability. Rheological evaluations showed a positive correlation between increased GG concentration within the tri‐component matrix and an increase in both storage modulus (G') and loss modulus (G"), indicating improved structural integrity. Furthermore, a comparative analysis of the texture profiles of cookies prepared with this blend highlighted the ability of higher GG concentrations to satisfactorily replicate the tactile and visual qualities of traditional egg white‐based meringues. This result was particularly evident compared to formulations utilizing solely SPI or the combined SPI–MD configuration. CONCLUSION: Conclusively, the results of the present study highlight the significant potential of the GG‐SPI‐MD tri‐component structure to closely mimic the critical properties of egg white, thus offering a promising plant‐based alternative for meringue production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Membrane filtration has a promising advantage in the processing of egg products. In this study, liquid egg whites (LEW) were separately concentrated by using reverse osmosis (RO) and ultrafiltration (UF) techniques. The first aim of this research was to determine the effects of the concentration pre-treatments on the physico-chemical quality criteria (pH, relative whipping capacity, foaming stability, water holding capacity-WHC, colour) and the rheological behaviour (viscosity, oscillation) of LEW samples. The second aim of this research was to investigate the impact of the membrane pre-treatment on meringue's functional quality attributes such as meringue batter density and meringue batter colour values (L*, a*, b*). The average dry matter of LEW was increased from 12% to 23% by the concentration pre-treatment process (RO and UF), and water was removed from the LEW. In addition, the batter density of meringue cookie samples was 0.37 ± 0.01 g mL−1 in UF and RO. The differences between the pH and dry matter values of the ultrafiltration and reverse osmosis treated groups were found to be statistically similar, and it was observed that the elastic modulus (G′) increased with the increase in frequency in the rheological measurements. It has been determined that G′ is higher than G″ in all samples. An elastic/solid-like (G′ > G″) structural behaviour was determined while increasing the frequency value. It was determined that the WHC of LEW treated with RO was higher than of the group treated with UF. The results of the study showed that while reducing transportation and storage costs, the water content of >80% of LEW (raw material-the treated liquid egg white) removed by UF and RO applications can be suitable to produce meringue batter cookies (semi-finished product). [ABSTRACT FROM AUTHOR]

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea's aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth's aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis. [ABSTRACT FROM AUTHOR]

We developed the novel food processing method with directly generating microbubbles (MBs) in a highly viscous fluid like egg white with the hollow ultrasonic horn, which was impossible with conventional MBs generators. As for egg white processing with this method, we characterized the meringue produced by generating MBs made in the egg white and its use in cakes and puddings, hence, demonstrating the practicality of our method. These results reveal that MB meringue having high expansion rate than normally processed meringue and liquid egg white containing many MBs stably over a week are generated by the process with the hollow ultrasonic horn. In case of applying the egg white with MBs to cake and pudding, the expansion rate of cake increased and texture of cakes and puddings are changed. Practical Applications: When the egg white processed by hollow ultrasonic horn applied to cakes, those use affected the volume expansion and texture of the cake. These results indicate a possibility to process egg whites using microbubbles (MBs) by controlling the texture and volume. This technology can be widely applied not only to egg whites, but also to high‐temperature, high‐viscosity liquid foodstuffs such as jelly liquid, honey, and oil. If many MBs can be injected into these foods during the cooking or pre‐cooking process, it is possible to meet the needs for a wide variety of textures and tastes, and it is also expected to be applied to nursing food for the elderly who have swallowing difficulties. [ABSTRACT FROM AUTHOR]

The aim of this paper was to investigate the impacts of various of enzymes (phospholipase A2-PLA, protease and lipase) liquid egg white (texturized egg albumen- TMLEW) on physico-chemical quality, shelf stability and textural characteristics (water activity, color, specific volume-SV, texture profile analysis) and sensory profile of cooked meringue cookies during 90 days of storage at 23 ± 2 °C. Results showed that the SV of meringue samples for control (2.63 ± 0.02) was lower comparing to PLA (4.17 ± 0.01), protease (4.05 ± 0.01) and lipase (3.92 ± 0.02) treatments. The enzymatic treatments significantly increased the SV of cooked meringue (p < 0.05). This research points out the optimum functionality and a shelf stable meringue was prepared by pre-treatment of TMLEW with lipase. The lipase was also improved the functionality of meringue mainly on specific volume scores, but lipase bring about a decrease in hardness values (softness) of textural profile while protease decreased sensorial scores. The organoleptic properties as experienced by the senses, including odor, flavor, appearance, and texture scores were highest in PLA treated TMLEW groups. [ABSTRACT FROM AUTHOR]

Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue's weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations. [ABSTRACT FROM AUTHOR]

In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b* values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R2 > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties. [ABSTRACT FROM AUTHOR]

This paper will analyze the 40-day sleep-in and protest at the University of Florida to illustrate the growing popular support for the anti-apartheid movement amongst student and citizen activists in the 1980s. Particular focus will be paid to the issue of divestment, student protests, and public action that called for the university to remove itself from financially supporting the apartheid regime. It will show that student organizations like the UF Coalition for Divestment for South Africa and the Student Coalition Against Apartheid and Racism (SCAAR) represented a wave of public support that dominated this period and acted as a small but crucial component in the eventual toppling of apartheid. [ABSTRACT FROM AUTHOR]

Meringue, which is one of the scaffolding of culinary arts, basically consists of whipped egg white and sugar. Usage of meringue in the field of gastronomy varies and most of the pastry products includes meringue due to its textural and structural properties. There are three types of meringue; French, Swiss and Italian. Protein concentration, the age of egg white, whipping time and temperature, heat treatment, sugar content and acid have important role on foaming properties such as foaming capacity and stability. In this study, the effect of aged egg on foaming properties was investigated in three types of meringue. Thirty-two hours storage was found as the best aging condition for the highest foaming capacity and stability. On the other hand, Italian meringue was the most suitable meringue type for the highest foaming capacity while the highest foaming stability was obtained from French meringue for among all types of meringue. [ABSTRACT FROM AUTHOR]

Introduction: people are vegan for countless reasons: respect for animals, sustainability, and concern for health. Studies show that 14% of the country's population in 2018 were vegetarians and research points Brazil in the ranking of the ten countries with the largest increase in vegans. With this growth, alternative products have emerged, such as aquafaba, which is the water from cooking legumes. Objective: To develop a vegan dessert using meringue from aquafaba. Materials and Methods: The recipe was developed in the dietetic technique laboratory, in three samples with distinct flavors (A, B and C), and for sensory analysis to be performed the project was sent to the Ethics Committee (opinion 4.008.403 of 05/05/20), applying Term of Consent to random tasters (vegan, vegetarian and omnivore). Results: After compilation and statistical analysis, the mean sensory attributes, and their acceptability indices (AI) were calculated. Although there was no significant difference between the acceptance results of the samples, sample A was the best accepted (mean 92%), compared to B (mean 90.8%) and C (mean 89.6%). In the purchase intention there was an approval rate of 64% saying they would certainly buy, 28% would buy and 8% would maybe buy. Conclusion: the recipe developed had a good acceptance in all samples, considering the attributes evaluated as well as the positive correlation with the purchase intention of the tasters and their frequency of candy consumption. Thus, the preparation is contributing to a compilation of new products for the public in question. [ABSTRACT FROM AUTHOR]

This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and sucrose was added to foam at the concentrations of 5, 10 and 15%. The surface tension, viscosity, zeta potential of the pre-foam solutions, foam overrun, foam stability and their rheological properties (G′, G″ and tan (δ)) were evaluated. To produce meringues, liquid foams were solidified at 130 °C for 2 h. The surface properties (roughness, contact angles, apparent free surface energy) as well as microstructural ones were determined for the solid foams (meringues). The 15% sugar concentration was detrimental for overrun, stability and rheological properties of liquid foams. The meringue production without sugar was infeasible. The addition of the smallest amount of sucrose (5%) enabled preservation of the aerated structure of the liquid foam during solidification. The 10% sugar concentration increased the stability of liquid foam, its rheology and it was the most effective for air bubbles stabilization during the foam solidification, however, its largest addition (15%) resulted in an increase in the final meringue volume. Larger sucrose concentrations produced a smoothing effect on the meringue surfaces. [ABSTRACT FROM AUTHOR]

The aim of this work was to investigate the effect of sucrose replacement by isomalt on rheological, mechanical, and textural properties of aerated coatings made with egg white protein. Novel results, useful to control the manufacture and performance of reduced-sugar meringue-type confectionery coatings, were obtained. Liquid full-sugar samples (powdered sucrose and egg white protein) were prepared by whisking. Liquid reduced-sugar samples were made by replacing 20% and 40% of sucrose by isomalt. Dry discs (3.74 cm diameter) were obtained by heat-treatment (105 °C for 1 h). The analysis of small and large oscillatory shear behaviour (by strain-stress Lissajous plots) and flow curves (by Cross model) of liquid samples were performed. Double uniaxial compression tests were done to obtain mechanical and textural properties of dry discs. The main physical properties and bubble size distributions were also analysed. The partial sucrose replacement by isomalt influenced the behaviour of the studied aerated coatings. • Aerated coatings with partial sucrose replacement by isomalt were studied. • Air bubble size distribution and physical properties were evaluated. • Viscoelasticity and flow were analysed by Lissajous curves and Cross model. • Mechanical and textural properties were found by double uniaxial compression. • Isomalt affected the behaviour of fluid and dry aerated coatings. [ABSTRACT FROM AUTHOR]

Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue’s weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations.

This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A2 (PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 ± 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 ± 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 ± 0.01; 0.429 ± 0.01; 0.429 ± 0.01, and 0.420 ± 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue's specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability. [ABSTRACT FROM AUTHOR]

This work aimed to study the effects of different concentrations of 0.01, 0.02, and 0.03% (w/v) lipase enzyme‐modified liquid egg white (LM‐LEW) on color, sensory characteristics, textural profile analysis of meringue and rheological behavior and physical‐functional properties of meringue batter. The structure, sensory, texture profile, and rheological creep‐recovery changes in meringues prepared from the LM‐LEW were analyzed for 90 days storage period at ambient temperature. The meringue's batter density in the control group (0.50 ± 0.01) was decreased significantly (p <.05), while better specific gravity values were obtained in 0.03% (0.32 ± 0.01) without any significant negative effect on the textural and sensorial characteristics (p >.05). The use of the LM‐LEW significantly decreased the water activity of control, 0.01, 0.02, 0.03% of lipase with 0.44 ± 0.01; 0.43 ± 0.01; 0.43 ± 0.01, and 0.42 ± 0.01, respectively, at Day 90. The lowest mean sensory score value obtained in the control group. This study highlights the improvement of meringue prepared with LM‐LEW and development on functionality. Practical applications: The functionality of baking products such as meringue is a critical quality contribution. The presented study highlights, in particular, the lipase enzyme‐modified egg whites can be used in meringue preparation. This study showed that lipase enzyme maintained the functional and structural properties of meringue cookie due to improvement in the quality of batters and total yield especially in the baked products. The improvement in meringue's functionality and shelf‐life stability was achieved during extended storage at ambient temperature. [ABSTRACT FROM AUTHOR]

• Egg white foams have improved stability against drainage by adding juiced garlic. • Allicin is the active compound from garlic juice altering disulfide bond conformation. • Allicin decreases the SS g-g-g and SS t-g-t disulfide bond conformers. • Allicin promotes the formation SS t-g-g disulfide bond conformer. Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (∼800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche - gauche -gauche (SS g-g-g), trans -gauche-trans (SS t-g-t), and trans - gauche -gauche (SS t-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SS g–g–g disulfide bonds coincide with rapid foam collapse, while the tyrosine I 850 /I 830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes. [ABSTRACT FROM AUTHOR]

This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and sucrose was added to foam at the concentrations of 5, 10 and 15%. The surface tension, viscosity, zeta potential of the pre-foam solutions, foam overrun, foam stability and their rheological properties (G′, G″ and tan (δ)) were evaluated. To produce meringues, liquid foams were solidified at 130 °C for 2 h. The surface properties (roughness, contact angles, apparent free surface energy) as well as microstructural ones were determined for the solid foams (meringues). The 15% sugar concentration was detrimental for overrun, stability and rheological properties of liquid foams. The meringue production without sugar was infeasible. The addition of the smallest amount of sucrose (5%) enabled preservation of the aerated structure of the liquid foam during solidification. The 10% sugar concentration increased the stability of liquid foam, its rheology and it was the most effective for air bubbles stabilization during the foam solidification, however, its largest addition (15%) resulted in an increase in the final meringue volume. Larger sucrose concentrations produced a smoothing effect on the meringue surfaces.

Due to recent Salmonella outbreaks, the pasteurized shell egg market is rapidly growing. One objection to using pasteurized eggs is the belief that they will produce unacceptable angel food cakes. Eggs were pasteurized using a hot water immersion process (56.7°C for 60 min) similar to that used by industry. Angel food cakes were made from the pasteurized egg white (PEW) as well as from raw egg white (REW) for comparison. Meringues were made using three mixer speed settings (low, medium, and high) and three durations for each speed. Functional qualities such as egg foaming were evaluated. Angel food cakes were compared in terms of cake volume, texture profile, and color values. When the optimal processing factors used for REW were applied to PEW, an inferior meringue was formed. However, by increasing the mixing time for PEW by 200% at the highest speed, an acceptable meringue was formed. The best angel food cake prepared from PEW had a volume only 6.8% less than that of the best cake prepared from REW. Texture profile analyses showed that the best angel food cake made from PEW was 13% firmer, 7.4% less springy, and 62% chewier than that from REW. Color analyses showed that PEW made a slightly darker colored cake crust than REW, although there were no significant differences in the crumb color. Modifying the mixing conditions for PEW resulted in angel food cakes with quality similar to that of cakes made with REW, thus overcoming an objection to using safer pasteurized shell eggs. This article is based on improving the baking potential of a thermally treated egg by improvising the mixing speed and time conditions thus leading to better aeration of dough and better product (angel food cake) than regular. [ABSTRACT FROM AUTHOR]

Abstract: There is a growing interest in substituting animal proteins with plant protein sources in food systems. A notable example is the replacement of hen egg white (EW) protein, which is used in a wide range of food products because of its excellent foaming characteristics. Here, enzymatically hydrolyzed wheat gluten, which has greater solubility and better foaming properties than wheat gluten itself, was prepared and incorporated in a classical meringue recipe to investigate its potential as a foaming agent. Meringues based on gluten hydrolysates (GHs) had batters with lower density and greater apparent viscosity than those based solely on EW protein. Furthermore, after baking, these GH containing meringues had greater specific volume than those based on EW protein alone and no notable differences in color or texture between the different samples were noted. These outcomes were related to basic insights in the air–water interfacial behavior of GHs obtained in earlier studies. More specifically, the greater foaming capacity of GH than of EW protein solutions was related to their superior meringue batter (density and apparent viscosity) and product (specific volume) properties. While EW protein solutions had better foam stability than GH solutions (in the absence of sugar), this was apparently less relevant for meringue properties, probably due to the very high viscosity of the sugar rich batter, which could obscure differences in the intrinsic foam stabilizing ability of the samples. Practical Application: Replacing animal proteins with plant protein sources in the food industry is desirable from an economic and environmental perspective. Enzymatic hydrolysis serves as a tool to improve the foaming properties of water‐insoluble wheat gluten proteins. We conclude that wheat gluten hydrolysates can be a valid functional alternative for egg white proteins in meringues, and possibly other food systems. [ABSTRACT FROM AUTHOR]

Recent interest in pulses has resulted in the application of their cooking water (PCW) as replacement for egg white in meringues. Nonetheless, scientific understanding of their chemical composition, physicochemical properties and effect on food quality is lacking. This study analysed the PCW of haricot beans, garbanzo chickpeas, whole green lentils and split yellow peas, determining their composition and effect on meringues' quality. The PCW tested contained different amounts of sugar, soluble and insoluble fibre, protein, ash and saponins. All PCW exerted foaming ability (39-97%), directly correlated to their protein content and lower than that of egg white (400%). Moreover, gelling ability was observed, resulting in the development of egg-like meringues, with their hardness inversely correlated to the content of insoluble fibre. Whole green lentils expressed the highest foaming ability while garbanzo chickpeas resulted in the strongest gelling ability. Sensory analysis of meringues depicted low acceptance for the taste of meringues made with the PCW of haricot beans and whole green lentils. On the contrary, high acceptance was determined for garbanzo chickpeas and split yellow peas, similarly to that of the egg white. [ABSTRACT FROM AUTHOR]