Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage

The aim of this paper was to investigate the impacts of various of enzymes (phospholipase A(2)-PLA, protease and lipase) liquid egg white (texturized egg albumen- TMLEW) on physico-chemical quality, shelf stability and textural characteristics (water activity, color, specific volume-SV, texture profile analysis) and sensory profile of cooked meringue cookies during 90 days of storage at 23 +/- 2 degrees C. Results showed that the SV of meringue samples for control (2.63 +/- 0.02) was lower comparing to PLA (4.17 +/- 0.01), protease (4.05 +/- 0.01) and lipase (3.92 +/- 0.02) treatments. The enzymatic treatments significantly increased the SV of cooked meringue (p < 0.05). This research points out the optimum functionality and a shelf stable meringue was prepared by pre-treatment of TMLEW with lipase. The lipase was also improved the functionality of meringue mainly on specific volume scores, but lipase bring about a decrease in hardness values (softness) of textural profile while protease decreased sensorial scores. The organoleptic properties as experienced by the senses, including odor, flavor, appearance, and texture scores were highest in PLA treated TMLEW groups.