eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-02-27 6 2 110 115 10.12691/jfnr-6-2-7 JFNR2018627 article Jean-Yu Hwang 1 Yung Shin Shyu 2 Lieh-Te Yeh 2 Wen-Chieh Sung sungwill@mail.ntou.edu.tw 3 Department of Food Nutrition, Chung Hwa University of Medical Technology, Tainan, Taiwan, R.O.C. Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, R.O.C. Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung, Taiwan, R.O.C. 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. http://pubs.sciepub.com/jfnr/6/2/7/jfnr-6-2-7.pdf duck egg ostrich egg foaming sponge cake Texture profile analysis (TPA)