DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE

Yıl 2019, Cilt: 44 Sayı: 5, 919 - 931, 17.08.2019

Serap Durakli Velioglu

https://doi.org/10.15237/gida.GD19113

Cited By: 2

Öz

The aim of the study was to
investigate the foaming and emulsifying properties of lyophilized whole quail
egg, egg yolk and egg white. The microstructural properties of oil-in-water
emulsions of egg powders were determined and rheological properties of mayonnaise-like
product produced using egg yolk powder were investigated. The highest foaming
capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had
the highest emulsion activity index value (P<0.05).
Micrographs of scanning electron microscope (SEM) proved that the finest
emulsion was prepared using egg yolk powder. Mayonnaise-like product produced
using egg yolk powder exhibited gel-like structure (G’>G”) with shear
thinning behavior. Quail egg yolk powder was successfully used in production of
a product having acceptable rheological properties. Consequently, it was shown
that lyophilized quail egg powders had potential to be used as alternative
foaming and/or emulsifying agents in food products.

Anahtar Kelimeler

quail egg, lyophilization, emulsion, scanning electron microscopy, rheology

LİYOFİLİZE BILDIRCIN YUMURTASI, YUMURTA BEYAZI VE YUMURTA SARISININ KÖPÜK OLUŞTURMA VE EMÜLSİFİKASYON ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Bu çalışmanın amacı liyofilize
edilmiş bıldırcın yumurtası, yumurta beyazı ve yumurta sarısının köpük
oluşturma ve emülsifikasyon özelliklerini araştırmaktır. Liyofilize bıldırcın
yumurtası tozlarının suda yağ emülsiyonlarının mikroyapısal özellikleri
belirlenmiş, yumurta beyazı tozu kullanılarak üretilen mayonez benzeri ürüne
ait reolojik özellikler araştırılmıştır. En yüksek köpük oluşturma kapasitesi,
tüm pH değerlerinde yumurta beyazı ile elde edilmiştir. En yüksek emülsiyon
aktivite endeksi değeri, %1 dispersiyon düzeyinde yumurta sarısı tozu ile elde
edilmiştir (P<0.05). Taramalı elektron mikroskobu (SEM) ile elde
edilen görüntüler, en iyi emülsiyonun yumurta sarısı tozu ile elde edildiğini
kanıtlamıştır. Liyofilize bıldırcın yumurtası sarısı ile üretilen mayonez
benzeri ürünün kayma incelmesi davranışı sergilediği ve jel benzeri yapı
(G’>G”) oluşturduğu belirlenmiştir. Liyofilize bıldırcın yumurtası sarısı,
kabul edilebilir reolojik özelliklere sahip mayonez benzeri ürün üretiminde
başarılı bir şekilde kullanılmıştır. Sonuç olarak, liyofilize bıldırcın
yumurtası tozlarının, gıda ürünlerinde köpük oluşturucu ve/veya emülsiyon
oluşturucu alternatif bileşen olarak kullanılabilme potansiyelinin mevcut
olduğu gösterilmiştir. 

Anahtar Kelimeler

bıldırcın yumurtası, liyofilizasyon, emülsiyon, taramalı elektron mikroskobu, reoloji

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