Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(2), 110-115
DOI: 10.12691/jfnr-6-2-7
Open AccessArticle

Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

Jean-Yu Hwang1, Yung Shin Shyu2, Lieh-Te Yeh2 and Wen-Chieh Sung3,

1Department of Food Nutrition, Chung Hwa University of Medical Technology, Tainan, Taiwan, R.O.C.

2Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, R.O.C.

3Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung, Taiwan, R.O.C.

Pub. Date: February 27, 2018

Cite this paper:
Jean-Yu Hwang, Yung Shin Shyu, Lieh-Te Yeh and Wen-Chieh Sung. Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs. Journal of Food and Nutrition Research. 2018; 6(2):110-115. doi: 10.12691/jfnr-6-2-7

Abstract

This study compared hen, duck and ostrich eggs on the physicochemical characteristics of sponge cakes. Hen egg white exhibited a higher overrun and foam stability. The sponge cakes elaborated with hen eggs provided softer texture, higher volume and higher overall acceptability, despite duck egg white had higher foam stability than that of ostrich egg white, whereas duck egg gave harder cake texture than that of ostrich. Sponge cakes made from hen and ostrich eggs had higher L value, while cakes made from duck egg had significantly higher b value indicating a more yellow color tome. Sensory evaluation showed that the cakes made from hen egg possessed best quality and acceptability.

Keywords:
duck egg ostrich egg foaming sponge cake Texture profile analysis (TPA)

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