Location: Food Safety and Intervention Technologies ResearchTitle: Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes
|SINGH, AJAYPAL - Oak Ridge Institute For Science And Education (ORISE)|
Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 7/26/2017
Publication Date: 7/6/2017
Citation: Singh, A., Geveke, D.J. 2017. Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes. Annual Meeting of the Institute of Food Technologists; Las Vegas, NV 6/25-6/28/2017.Volume 1, Page 1.
Technical Abstract: Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell 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 unpasteurized raw egg white (REW) for comparison. Angel food cake meringues were made using three different mixer speed settings (6 - low, 9 – medium, and 12 - high) and three different durations for each speed. When the same mixing conditions used for REW were utilized for PEW, an inferior meringue was formed. But, increasing the mixing time from 4 to 12 min for PEW led to the formation of a hard meringue needed for acceptable angel food cake. Angel food cakes were compared in terms of cake volume, cake structure, texture profile and color. Higher egg foam volume led to higher meringue volume and correspondingly to a better angel food cake. The best angel food cakes prepared from PEW were 10-15% smaller than the cakes prepared from REW. Texture profile analyses showed that the best angel food cakes made from PEW were 10% firmer than those from REW, but had similar springiness. Color analyses showed that there were significant differences in the crust color of cake although, there was no significant change difference in the crumb color. It can be concluded that modifying the mixing conditions for PEW results in angel food cakes with very good quality nearly equal to that of cakes made with REW, thus overcoming an objection to using safer pasteurized shell eggs.