Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white

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.