The Experts below are selected from a list of 363 Experts worldwide ranked by ideXlab platform
Fadi M Aramouni - One of the best experts on this subject based on the ideXlab platform.
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quality and sensory properties of fresh Egg noodles formulated with either total or partial replacement of Egg Substitutes
Journal of Food Science, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M AramouniAbstract:The quality and sensory properties of fresh Egg noodles formulated with total or partial replacement of Egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole-Egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among Egg Substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power Egg Substitutes when they replaced 50% of Egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of Egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole Eggs in the formulations reduced stickiness. None of the Egg Substitutes studied could totally replace whole Egg in the Egg noodles without resulting in some loss of quality. But partial replacement of Eggs resulted in noodles with similar physical and sensory properties.
Hanna Khouryieh - One of the best experts on this subject based on the ideXlab platform.
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quality and sensory properties of fresh Egg noodles formulated with either total or partial replacement of Egg Substitutes
Journal of Food Science, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M AramouniAbstract:The quality and sensory properties of fresh Egg noodles formulated with total or partial replacement of Egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole-Egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among Egg Substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power Egg Substitutes when they replaced 50% of Egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of Egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole Eggs in the formulations reduced stickiness. None of the Egg Substitutes studied could totally replace whole Egg in the Egg noodles without resulting in some loss of quality. But partial replacement of Eggs resulted in noodles with similar physical and sensory properties.
Thomas J Herald - One of the best experts on this subject based on the ideXlab platform.
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quality and sensory properties of fresh Egg noodles formulated with either total or partial replacement of Egg Substitutes
Journal of Food Science, 2006Co-Authors: Hanna Khouryieh, Thomas J Herald, Fadi M AramouniAbstract:The quality and sensory properties of fresh Egg noodles formulated with total or partial replacement of Egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole-Egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among Egg Substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power Egg Substitutes when they replaced 50% of Egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of Egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole Eggs in the formulations reduced stickiness. None of the Egg Substitutes studied could totally replace whole Egg in the Egg noodles without resulting in some loss of quality. But partial replacement of Eggs resulted in noodles with similar physical and sensory properties.
Saunders, Richard F. - One of the best experts on this subject based on the ideXlab platform.
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Present and Potential Use of Egg Products in the Food Manufacturing Industry
'Morgan & Claypool Publishers LLC', 2021Co-Authors: Enochian Robert, Saunders, Richard F.Abstract:Excerpts from the report: Since World War II, considerable progress has been made in improving liquid, frozen, and dried (Egg solids) products. Research in Egg processing technology, quality control, and functional properties conducted at the Department's Western Regional Research Laboratory has paved the way for greater Egg product utilization, especially in the dried form. Simultaneously, however, improvements were also being made in Egg Substitutes. In some cases, these Egg Substitutes duplicate the functional properties of Eggs and are often available to food manufacturers at substantially less cost. This potentially serious threat to the Egg industry can be countered by finding more ways to satisfy the Egg product needs of food manufacturers. The study was designed primarily to ascertain (1) the present status of Egg products in food remanufacturing, (2) to determine what changes might reasonably be expected in these uses within the next few years, and (3) to determine the economic and technical factors that affect the degree of utilization of individual Egg products in specific applications. To fulfill the objectives of the study, it was necessary to learn the product characteristics desired by the major users in addition to finding out current use patterns. The data in this report will provide researchers in the Egg processing industry and in Government guides to future product and market development
Kelly Flanagan Ann - One of the best experts on this subject based on the ideXlab platform.
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The market potential for fish roe products in the Irish seafood industry
Galway-Mayo Institute of Technology, 2007Co-Authors: Kelly Flanagan AnnAbstract:This research aimed to identify the market potential for Roe products in the Irish seafood industry. The Seafood Sector Development Strategy 2007 -2013\ud was established with a view to secure a sustainable and profitable Irish seafood sector and new product innovation was identified as one of the key factors for\ud increasing revenue in the future. The area considered in this report was the development of new products based\ud on fish roe. The Irish roe industry is underdeveloped at present. The global demand for roe products is high with a market value of $256 million of exported caviar and fish Egg Substitutes in 2006 (Parker and Lilly, 2006). The\ud variety of roe products is vast and varies for each market ranging from high quality caviar to caviar substitute products derived from Egg white (personal observation).\ud A survey of current seafood producers was conducted to determine Ireland’s past and current activity in this area and also to determine future interest in developing new products. A market analysis of the Japanese, the American and the European Community market was conducted to determine the preferred product and to identify what gaps existed