Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

Authors :: Thuan-Chew Tan
Tanyong Phatthanawiboon
Azhar Mat Easa
Source :: Journal of Food Quality. 39:342-350
Publication Year :: 2016
Publisher :: Wiley, 2016.
Abstract: The objective of this study was to utilize salted duck egg white as an alternative source of salt for yellow alkaline noodles (YAN). YAN with salted duck egg white (YAN-EW) was formulated by incorporating 15.21 g of salted duck egg white to replace the 1 g of salt. The effects of this substitution on the proximate compositions, physicochemical properties, cooking properties, textural properties and organoleptic properties of YAN were determined. YAN-EW showed to have significantly higher (P

Subjects :: 0301 basic medicine
animal structures
030109 nutrition & dietetics
Chemistry
Significant difference
Organoleptic
04 agricultural and veterinary sciences
Proximate
040401 food science
Protein content
03 medical and health sciences
Ingredient
0404 agricultural biotechnology
Chewiness
Natural source
Food science
Safety, Risk, Reliability and Quality
Food Science
Egg white

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