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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51014

Title: Study on sponge cake qualities made from hen, duck and ostrich eggs
Authors: Jean Yu Hwang
Yung Shin Shyu
Lieh Te Yeh
Wen Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: duck egg
ostrich egg
foaming
sponge cake
Texture profile analysis (TPA)
Date: 2018-02
Issue Date: 2018-11-07T08:35:31Z
Publisher: Journal of Food and Nutrition Research
Abstract: 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.
Relation: 6(2) pp.110-115
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51014
Appears in Collections:[食品科學系] 期刊論文

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