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. 2024 Jan 19;13(2):321.
doi: 10.3390/foods13020321.

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt

Lijie Yang  1 , Lifeng Wang  1 , Yujie Chi  1 , Yuan Chi  2
Affiliations

Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt

Lijie Yang et al. Foods. .

Abstract

With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount. The amount of bacteria in the egg yogurt was greater than in the control yogurt. Sensory analysis data suggested that color, odor, and texture consistently impacted the overall acceptability of the egg yogurt. The addition of 5% whole egg, which resulted in an increase of 6.28-fold in hardness, increase of 6.1-fold in viscosity, decrease in pH values, and a 5.6% decline in water-holding capacity (WHC). The aroma and flavor of the set yogurt was improved as well. LWE addition significantly increased the protein content and dynamic rheology. More importantly, the addition of LWE increased the protein content of the set yogurt. This investigation demonstrated the feasibility of fabricating LWE-enriched set yogurt and its superior quality compared with the corresponding normal product. It also emphasized the reconstruction of LWE with enhanced properties.

Keywords: fermentation; quality; whole egg liquid; yogurt.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Effect of egg addition on fermentation kinetics of solidified yogurt.
Figure 2
Figure 2
Effect of egg liquid addition on the texture of solidified yogurt: (A) hardness (B) consistency (C) cohesiveness. Different letters indicate significant differences (p < 0.05) between the data within each group.
Figure 3
Figure 3
Egg yogurt physical picture.
Figure 4
Figure 4
Influence of egg addition on hydraulic retention of solidified yogurt. Different letters indicate significant differences (p < 0.05) between the data within each group.
Figure 5
Figure 5
An electronic rhinogram: (A) radar graph and (B) PCA chart. Note: 1 represents W1C, 2 represents W5S, 3 represents W3C, 4 represents W6S, 5 represents W5C, 6 represents W1S, 7 represents W1W, 8 represents W2S, 9 represents W2W, and 10 represents W3S.
Figure 6
Figure 6
Effect of egg liquid addition on the apparent viscosity of solidified yogurt.
Figure 7
Figure 7
Effect of egg liquid addition on the (A) energy storage modulus and (B) loss modulus of solidified yogurt.
Figure 8
Figure 8
Effect of egg liquid addition on the number of viable bacteria.
Figure 9
Figure 9
Egg-lactic milk sensory score.
Figure 10
Figure 10
Correlation of egg milk fermented yogurt. Note: * indicates significant, ** indicates extremely significant, *** indicates very significant, and **** indicates super significant.
See this image and copyright information in PMC

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