Improvement of foaming ability of egg white product by irradiation and its application
To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5 kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The...
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| Veröffentlicht in: | Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2009-03, Vol.78 (3), p.217-221 |
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| container_title | Radiation physics and chemistry (Oxford, England : 1993) |
| container_volume | 78 |
| creator | Song, Hyun-Pa Kim, Binna Choe, Jun-Ho Jung, Samooel Kim, Kyong-Su Kim, Dong-Ho Jo, Cheorun |
| description | To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5
kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (
P |
| doi_str_mv | 10.1016/j.radphyschem.2008.10.001 |
| format | Article |
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kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (
P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (
P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (
P<0.05). For EWP, the volume and the height of angel cake were greater at 2
kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter
L* value were observed in the angel cakes prepared from irradiated egg white products (
P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products.</description><identifier>ISSN: 0969-806X</identifier><identifier>EISSN: 1879-0895</identifier><identifier>DOI: 10.1016/j.radphyschem.2008.10.001</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Angel cake ; Egg white powder ; Foaming ability ; Irradiation ; Liquid egg white</subject><ispartof>Radiation physics and chemistry (Oxford, England : 1993), 2009-03, Vol.78 (3), p.217-221</ispartof><rights>2008 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c352t-2bfa6e15aa54d6c6c1cbf4416b5b1437cf8482369ee0a9840cdb9b5c777e117b3</citedby><cites>FETCH-LOGICAL-c352t-2bfa6e15aa54d6c6c1cbf4416b5b1437cf8482369ee0a9840cdb9b5c777e117b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0969806X0800251X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Song, Hyun-Pa</creatorcontrib><creatorcontrib>Kim, Binna</creatorcontrib><creatorcontrib>Choe, Jun-Ho</creatorcontrib><creatorcontrib>Jung, Samooel</creatorcontrib><creatorcontrib>Kim, Kyong-Su</creatorcontrib><creatorcontrib>Kim, Dong-Ho</creatorcontrib><creatorcontrib>Jo, Cheorun</creatorcontrib><title>Improvement of foaming ability of egg white product by irradiation and its application</title><title>Radiation physics and chemistry (Oxford, England : 1993)</title><description>To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5
kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (
P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (
P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (
P<0.05). For EWP, the volume and the height of angel cake were greater at 2
kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter
L* value were observed in the angel cakes prepared from irradiated egg white products (
P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products.</description><subject>Angel cake</subject><subject>Egg white powder</subject><subject>Foaming ability</subject><subject>Irradiation</subject><subject>Liquid egg white</subject><issn>0969-806X</issn><issn>1879-0895</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqNkDtPwzAUhS0EEqXwH8zClmAncWyPqOIlVWIBxGbZzk3rKi9styj_noQyMDJd6dxz7uND6JqSlBJa3u5Sr6thOwa7hTbNCBGTnhJCT9CCCi4TIiQ7RQsiS5kIUn6co4sQdoQQLli-QO_P7eD7A7TQRdzXuO5167oN1sY1Lo6zBJsN_tq6CHhyVnsbsRmx89Nep6PrO6y7CrsYsB6Gxtkf7RKd1boJcPVbl-jt4f519ZSsXx6fV3frxOYsi0lmal0CZVqzoiptaak1dVHQ0jBDi5zbWhQiy0sJQLQUBbGVkYZZzjlQyk2-RDfHudNpn3sIUbUuWGga3UG_DyrPM8kYJ5NRHo3W9yF4qNXgXav9qChRM0m1U39Iqpnk3JpITtnVMQvTJwcHXgXroLNQOQ82qqp3_5jyDe8EhJw</recordid><startdate>20090301</startdate><enddate>20090301</enddate><creator>Song, Hyun-Pa</creator><creator>Kim, Binna</creator><creator>Choe, Jun-Ho</creator><creator>Jung, Samooel</creator><creator>Kim, Kyong-Su</creator><creator>Kim, Dong-Ho</creator><creator>Jo, Cheorun</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope><scope>L7M</scope></search><sort><creationdate>20090301</creationdate><title>Improvement of foaming ability of egg white product by irradiation and its application</title><author>Song, Hyun-Pa ; Kim, Binna ; Choe, Jun-Ho ; Jung, Samooel ; Kim, Kyong-Su ; Kim, Dong-Ho ; Jo, Cheorun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c352t-2bfa6e15aa54d6c6c1cbf4416b5b1437cf8482369ee0a9840cdb9b5c777e117b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Angel cake</topic><topic>Egg white powder</topic><topic>Foaming ability</topic><topic>Irradiation</topic><topic>Liquid egg white</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Song, Hyun-Pa</creatorcontrib><creatorcontrib>Kim, Binna</creatorcontrib><creatorcontrib>Choe, Jun-Ho</creatorcontrib><creatorcontrib>Jung, Samooel</creatorcontrib><creatorcontrib>Kim, Kyong-Su</creatorcontrib><creatorcontrib>Kim, Dong-Ho</creatorcontrib><creatorcontrib>Jo, Cheorun</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Radiation physics and chemistry (Oxford, England : 1993)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Song, Hyun-Pa</au><au>Kim, Binna</au><au>Choe, Jun-Ho</au><au>Jung, Samooel</au><au>Kim, Kyong-Su</au><au>Kim, Dong-Ho</au><au>Jo, Cheorun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improvement of foaming ability of egg white product by irradiation and its application</atitle><jtitle>Radiation physics and chemistry (Oxford, England : 1993)</jtitle><date>2009-03-01</date><risdate>2009</risdate><volume>78</volume><issue>3</issue><spage>217</spage><epage>221</epage><pages>217-221</pages><issn>0969-806X</issn><eissn>1879-0895</eissn><abstract>To investigate the enhancement of foaming abilities of liquid egg white (LEW) and egg white powder (EWP) by irradiation and its application for bakery product, LEW and EWP were irradiated at 0, 1, 2, and 5
kGy by Co-60 gamma ray. There was no pH change found among treatments in both LEW and EWP. The viscosity of LEW decreased significantly by irradiation (
P<0.05), whereas that of EWP was not affected by irradiation. The foaming ability of LEW and EWP was significantly increased by irradiation as a dose-dependent manner (
P<0.05). The volume and the height of angel cake baked with irradiated LEW were significantly higher than those of unirradiated control (
P<0.05). For EWP, the volume and the height of angel cake were greater at 2
kGy only than those of control. A significant decrease in hardness, chewiness, and gumminess values and an increase in Hunter
L* value were observed in the angel cakes prepared from irradiated egg white products (
P<0.05). Results indicated that irradiation of egg white could offer advantages in increasing foaming ability and improving quality of final bakery products.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.radphyschem.2008.10.001</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0969-806X |
| ispartof | Radiation physics and chemistry (Oxford, England : 1993), 2009-03, Vol.78 (3), p.217-221 |
| issn | 0969-806X 1879-0895 |
| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Angel cake Egg white powder Foaming ability Irradiation Liquid egg white |
| title | Improvement of foaming ability of egg white product by irradiation and its application |
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