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In this study, the impacts of egg consumption on mice model of metabolic syndrome (MetS) were comparatively investigated. Mice were divided into five groups (n=8): normal diet group (ND), high-fat diet group (HFD), HFD with whole egg group (WE), HFD with free-yolk egg substitute group (YFES), and HFD with lovastatin group (Lov). Main biochemical indexes and a non-targeted lipidomic analysis were employed to insight the lipid profile changes in serum. It was revealed that WE could significantly improve serum biochemical indexes by reducing body weight, low-density lipoprotein cholesterol (LDL-C) and total cholesterol (TC), while increasing high-density lipoprotein cholesterol. YFES exhibited remarkably better performance in increasing phosphatidylglycerol and phosphatidic acids, while decreasing phosphatidylinositol than WE. A total of 50 differential lipids biomarkers tightly related to glycerophospholipids metabolism were screened out. Carnitine C18:2 and C12:1, SM (d18:0/12:0), and SM (d18:1/14:1) were significantly upregulated in YFES compared to WE. YFES reduced expression of SREBP-1c and Cpt1a, while did not affect the expression of PPAR-α. Sphingomyelin biomarkers were positively related to the TC (|r| > 0.6), while PPAR-α was negatively correlated with triglyceride and LDL-C levels. To sum up, YFES attenuated HFD-induced MetS by improving the serum phospholipids, which account for its modulation of glycerophospholipid metabolism.

Summary: Pressure‐cooked or boiled chickpea aquafaba (prepared at a 3:1 water to seed cooking ratio and adjusted to pH 5) was used in place of egg white in a hi‐ratio cake. Xanthan gum or hydroxypropyl‐methylcellulose was added at 0%, 0.2%, 0.4% and 0.6% to increase the air volume fraction in foams and their stability. Cake and crumb appearance, moisture, texture and colour were evaluated. Gum type and level significantly affected the shape and crumb hardness. The most pronounced change was induced by the lowest hydroxypropylmethylcellulose level, which prevented collapsed cake centres. In cake with pressure‐cooked aquafaba, 0.2% hydroxypropylmethylcellulose raised the volume index to a comparable level as egg white cake. Xanthan gum, on the other hand, did not lead to a desirable crumb structure or cake shape. Our results suggest that at optimum addition levels, certain gums in combination with aquafaba can assume some of egg whites' functional roles in cakes. [ABSTRACT FROM AUTHOR]

Recently, there is increasing demand and interest in egg substitutes, mainly due to health problems. The aim of this investigation evaluates the possibility of using zucchini puree (T4) as a new egg substitute and comparing it with over-ripening banana (T1), chia seeds powder (T2), defatted soy flour (T3) as egg substitutes to prepare an egg-free traditional cake. Foam and emulsification properties were determined for different egg substitutes. Moreover, the prepared cakes were analyzed for batter rheological, color, physical, textural and sensory properties and compared with control cake(C). The results of foam and emulsification properties of egg substitutes showed that soybean flour was the best. The batter density of C was the lowest (1.12 g/cm3 ), which was preceded byT4 batter (1.21 g/cm3 ). The viscosity of the T4 batter was the lowest (1.52 g/s). Additionally, the physical properties of C cake were significantly affected by egg substitution in most cakes exception T1, which had no significant differences with T4. Furthermore, color parameters showed no significant effect between C and T4 cakes. For textural properties, no significant diffrences could be traced when C was compered with T4. Finally, for sensory evaluation, the overall acceptability of egg-free cake was no significant effect among C, T3 and T4 cakes, which was 8.9, 8.3 and 8.1 respectively. The T2 cake was the lowest in the most measured parameters. Based on our data, it appears that zucchini puree has the potential to replace egg in egg-free cake recipes. [ABSTRACT FROM AUTHOR]

Mayonnaise is a semi-solid oil-in-water emulsion that in addition to eggs other stabilizers and thickeners are used as emulsifiers for better stability. Although eggs are an important ingredient in the production of mayonnaise, the health problems associated with the use of eggs is increasing due to their high cholesterol content. The aim of this study was to evaluate the feasibility of clover sprout protein hydrolysates (CSPH) to replace eggs for the production mayonnaise. First, CSPH was produced using alcalase and flavourzyme enzyme, and in order to find the best enzyme, the degree of hydrolysis (DH) and protein recovery (PR) were determined. Then four mayonnaise treatments included, T1: control (egg 9%), T2: egg 6%+ CSPH 3%, T3: egg 3%+ CSPH 6%, T4: egg 0%+ CSPH 9% was prepared and the stability, viscosity, physicochemical, textural, and sensory properties of mayonnaise was investigated. The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR, and increasing hydrolysis time had a positive effect on these parameters ( p  < .05); therefore, CSPH from alcalase enzyme was used for the production mayonnaise. The stability, viscosity, firmness, adhesion of texture, and pH increased with increasing CSPH, while the brightness, acidity, and sensory score of the samples decreased ( p  < .05). In general, T3 had an acceptable quality in terms of the studied characteristics, but sensory score in T4 could not be confirmed. Hence, by replacing eggs with CSPH up to 6%, mayonnaise with appropriate physicochemical and sensory properties can be produced. Therefore, the formulation egg 3%+ CSPH 6% is an appropriate choice to produce mayonnaise for consumers who are on a restricted diet to eat foods containing eggs., Competing Interests: The authors declare that they do not have any conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

This study investigates the properties of egg-free mayonnaise prepared using chia seed protein hydrolysate (CSPH) and pectin extracted from apple pomace (PA) as alternatives to egg, comparing it to traditional egg-based mayonnaise. Chia seed protein was hydrolyzed using Protamex and Bromelain enzymes, while apple pectin was extracted through acid hydrolysis at 90 °C. Four mayonnaise treatments were prepared: T1 (control: 6 % egg), T2 (4 % egg + 1 % CSPH + 1 % PA), T3 (2 % egg + 2 % CSPH + 2 % PA), and T4 (0 % egg + 3 % CSPH + 3 % PA). The physicochemical, textural, and sensory properties of the mayonnaise samples were evaluated. The CSPH produced with the Protamex enzyme exhibited a higher protein content and greater degree of hydrolysis (P

Mayonnaise is a semi‐solid oil‐in‐water emulsion that in addition to eggs other stabilizers and thickeners are used as emulsifiers for better stability. Although eggs are an important ingredient in the production of mayonnaise, the health problems associated with the use of eggs is increasing due to their high cholesterol content. The aim of this study was to evaluate the feasibility of clover sprout protein hydrolysates (CSPH) to replace eggs for the production mayonnaise. First, CSPH was produced using alcalase and flavourzyme enzyme, and in order to find the best enzyme, the degree of hydrolysis (DH) and protein recovery (PR) were determined. Then four mayonnaise treatments included, T1: control (egg 9%), T2: egg 6%+ CSPH 3%, T3: egg 3%+ CSPH 6%, T4: egg 0%+ CSPH 9% was prepared and the stability, viscosity, physicochemical, textural, and sensory properties of mayonnaise was investigated. The samples containing CSPH showed that CSPH had high essential amino acids, CSPH from alcalase enzyme had higher amounts of protein, DH, PR, and increasing hydrolysis time had a positive effect on these parameters (p <.05); therefore, CSPH from alcalase enzyme was used for the production mayonnaise. The stability, viscosity, firmness, adhesion of texture, and pH increased with increasing CSPH, while the brightness, acidity, and sensory score of the samples decreased (p <.05). In general, T3 had an acceptable quality in terms of the studied characteristics, but sensory score in T4 could not be confirmed. Hence, by replacing eggs with CSPH up to 6%, mayonnaise with appropriate physicochemical and sensory properties can be produced. Therefore, the formulation egg 3%+ CSPH 6% is an appropriate choice to produce mayonnaise for consumers who are on a restricted diet to eat foods containing eggs. [ABSTRACT FROM AUTHOR]

Osteoporosis contributes notably to health care costs associated with older adults and to morbidity and mortality in women (1-3). Insufficient calcium, phosphorus, and vitamin D intakes throughout life contribute to [...]

Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics. [ABSTRACT FROM AUTHOR]

Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of Chlorella vulgaris (White, Honey, and a mixture of both) was evaluated in brioche‐type breads as egg substitute to confer the typical yellow coloration to the product. A mixture of 1% Chlorella vulgaris (White: Honey [1:1]) showed potential as egg substitute, having minimal impact on the physical–chemical, microbiological, nutritional, and sensory characteristics of the products. Hydroalcoholic Tetraselmis chuii extracts were applied in fondant at a concentration of 0.05%, providing a green coloration with minimal impact on the quality of the product. This study supported the potential of using microalgae, biomass, and extracts, as alternative natural colorants in pastry and confectionary products. [ABSTRACT FROM AUTHOR]