Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage

This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of protease hydrolyzed liquid egg white (LEW) on meringues batter and cookies. The color (L*, a*, b*, Delta E), physical and aeration properties (batter specific density (BSD), cooked meringues specific volume (MSV)), water activity, texture analysis and sensorial profiles of the meringues during three months of extended storage at ambient temperature (23 +/- 2 degrees C) was investigated. Additionally, the creep recovery compliance parameters, colors, and physicochemical characteristics of freshly whipped meringue batter were also evaluated. Protease hydrolyzed samples exhibited higher L* and lower b* parameter. The BSD values (g/cm(3)) for control -0 % (0.51 +/- 0.01) was significantly decreased (p < 0.05) after enzymatic treatment, lower values obtained in 1 % (0.37 +/- 0.01) and 1.5 % (0.35 +/- 0.01). The MSV values of cooked meringue was significantly increased (p < 0.05) depends on the protease concentrations. The strength of the meringue batter is increased after hydrolysis. However, the enzymatic hydrolysis reduced consumer satisfaction. This research points out the optimum (1.0 %) hydrolyzed LEW in preparation of meringue improved functionality, such as BSD and MSV parameters.