Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
Abstract
:1. Introduction
2. Materials and Methods
2.1. Collection of Raw Materials
2.2. Development of Meringue
2.3. Analyses
2.3.1. Foam Characteristics
2.3.2. Hardness
2.3.3. Weight Loss during Baking
2.3.4. Meringue Volume
2.3.5. Measurement of Diameter, Height, and Weight
2.3.6. Measurement of Moisture, Water Activity, and pH
2.3.7. Proximate Composition and Energy Value
2.3.8. Pictorial Reference and Color Profile Analysis
2.3.9. Determination of Antioxidant Activities
2.4. Statistical Analyses
3. Results and Discussion
3.1. Foam Characteristics
3.2. Pictorial Reference and Color Profile
3.3. Weight, Height, and Diameter of Meringues
3.4. Weight Loss during Baking, Meringue Volume, Hardness, Moisture Content, Water Activity, and pH
3.5. Proximate Composition of Meringues
3.6. Antioxidant Activities of Meringues
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Lekjing, S.; Keawpeng, I.; Venkatachalam, K.; Karrila, S. Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues. Foods 2022, 11, 1248. https://doi.org/10.3390/foods11091248
Lekjing S, Keawpeng I, Venkatachalam K, Karrila S. Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues. Foods. 2022; 11(9):1248. https://doi.org/10.3390/foods11091248
Chicago/Turabian StyleLekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. 2022. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues" Foods 11, no. 9: 1248. https://doi.org/10.3390/foods11091248