Utilization of Egg White in the Production of High-Protein Milk Beverages
Helal, Y., Awad, S., Naem, A., El-Hawary, M., Bakr, A. (2023). Utilization of Egg White in the Production of High-Protein Milk Beverages. EKB Journal Management System, 2(2), 56-65. doi: 10.21608/jsaes.2023.302692
Yasmeen Helal; Sameh Awad; Ahmed Naem; Mohamed El-Hawary; Ashraf Bakr. "Utilization of Egg White in the Production of High-Protein Milk Beverages". EKB Journal Management System, 2, 2, 2023, 56-65. doi: 10.21608/jsaes.2023.302692
Helal, Y., Awad, S., Naem, A., El-Hawary, M., Bakr, A. (2023). 'Utilization of Egg White in the Production of High-Protein Milk Beverages', EKB Journal Management System, 2(2), pp. 56-65. doi: 10.21608/jsaes.2023.302692
Helal, Y., Awad, S., Naem, A., El-Hawary, M., Bakr, A. Utilization of Egg White in the Production of High-Protein Milk Beverages. EKB Journal Management System, 2023; 2(2): 56-65. doi: 10.21608/jsaes.2023.302692

Utilization of Egg White in the Production of High-Protein Milk Beverages

Journal of Sustainable Agricultural and Environmental Sciences
Volume 2, Issue 2, April 2023, Page 56-65  XML PDF (312.27 K)
Document Type: Original research paper
DOI: 10.21608/jsaes.2023.302692
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Authors
Yasmeen Helal1; Sameh Awad2; Ahmed Naem3; Mohamed El-Hawary4; Ashraf Bakr4
1Department of Dairy Science and Technology, Faculty of Agriculture, Beni-suef University, Egypt
2Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt
3Department of Pediatrics, Faculty of Medicine, Tanta University, Egypt
4Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Egypt
Abstract
Milk and egg consumption are recommended during childhood due to their nutritional value, especially the high-quality proteins. Flavored milk beverages have a high preference among consumers, particularly among children. This study aimed to produce flavored dairy beverages enriched with pasteurized egg white at different levels to enhance protein percentage and nutrient value, and to study the chemical, microbial characteristics, and sensory attributes of these beverages. Three types of flavored milk beverages (vanilla, apple, and cocoa) were prepared with different egg white percentages (30%, 50%, and 70% w/w) those are T1, T2, and T3 respectively. The results of this study showed that increasing the egg white percentage significantly (p ≤ 0.05) increased the protein% and decreased the fat%. Increasing the egg white percentage also increased the pH values and decreased the total bacterial count. Moreover, sensory evaluation of samples showed that the consumers’ acceptance decreased after 50% added egg white. Control and T1 (30% egg white) vanilla beverage had the highest smell and taste, color, and appearance scores, while the T3 (70% egg white) apple beverage had the lowest smell and taste scores along with color and appearance scores. The body and consistency scores show no significant difference between treatments in vanilla and apple beverages, while the T3 sample of the cocoa beverage had the lowest body and consistency scores of all treatments.
Keywords
Cocoa; egg white; protein; milk beverages; sensory properties
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