COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM

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1 COMPARISON STUDY OF EGG YOLKS AND EGG ALTERNATIVES IN FRENCH VANILLA ICE CREAM THOMAS J. HERALD 1,3, FADI M. ARAMOUNI 1 nd MAHMOUD H. ABU-GHOUSH 2 1 Food Siene Institute Knss Stte University Mnhttn, KS Nutrition nd Food Siene Dept. The Hshemite University The Hshemite Kingdom of Jordn, Zrq Aepted for Pulition Mrh 11, 2008 ABSTRACT Egg lterntives my reple egg s funtionl ingredient in Frenh vnill ie rem due to their funtionl nd dietry enefits. These egg lterntive ingredients inlude modified orn strh (MCS), whey protein onentrte (WPC) nd soy protein isolte (SPI). The ojetive of this study ws to ompre the physil nd sensory properties of severl ommerilly ville egg lterntives in vnill ie rem formultion. The SPI exhiited signifintly lower L vlue ompred with the other egg lterntives, wheres the ontrol exhiited signifintly higher vlue ompred with the other tretments. The pprent visosity vlue of MCS ws pproximtely 10-fold greter thn the other egg lterntives. There were no signifint differenes in pperne nd mouth-feel mong the ontrol, MCS or WPC tretments, wheres SPI exhiited signifintly lower mouth-feel sore ompred with the other tretments. The ontrol exhiited signifintly higher flvor nd eptility sores ompred with the other egg lterntives, wheres SPI tretment exhiited lest desirle flvor nd eptility. Consumer pnelists would purhse the ontrol with the egg lterntive formultions. PRACTICAL APPLICATIONS The egg lterntives were used to reple egg s funtionl ingredient in Frenh vnill ie rem prodution. These lterntives n deliver funtionlity t lower ost nd n e inorported to produe suitle ie rem. 3 Corresponding uthor. TEL: ; FAX: ; therld@ksu.edu 284 Journl of Texture Studies 39 (2008) All Rights Reserved. 2008, The Author(s) Journl ompiltion 2008, Blkwell Pulishing

2 COMPARISON OF EGG YOLKS AND EGG ALTERNATIVES IN ICE CREAM 285 KEYWORDS Color nlysis, egg lterntives, sensory, texture nlysis, vnill ie rem INTRODUCTION Ie rem is high ost-vlue diry produt, with onsiderle osts relted to ingredients nd energy required for frozen storge, distriution nd retil sle (Clrke 2004; Alvrez et l. 2005). Eggs re onsidered high profile ingredient euse of their high nutritionl vlue nd multi-funtionl properties (Arukle 1986). Eggs re mong mny ingredients used in the formultion of rih ie rem. Mny ie rem mkers use frozen egg solids euse of the following enefiil effets: (1) firmer ie rem t given drwing temperture; (2) inresed whipping rte; (3) less hnge in perent overrun while unloding the freezer; (4) improved pperne while ie rem is melting; (5) slightly improved texture; nd (6) inresed food vlue (Frishknet 1945; Msurovsky 1945; Mrshll et l. 2003). Egg yolk hs een used s n emulsifier in trditionl ie rem formultions. However, the use of egg yolk hs given wy in modern formultions to speifi ingredients tht deliver muh greter funtionlity t lower ost (Goff nd Jordn 1989; Adp et l. 2000; Brford 2001). For the resons stted previously, food designers hve spired to develop ingredients tht emulte eggs in frozen desserts. Additionlly, the desire to reple eggs in food systems hs een rought out y onsumer trends towrd low holesterol foods, redued llergens, lk of refrigertion requirements nd fewer miroil onerns (Moonen nd Bs 2004). Severl egg lterntives hve een evluted s emulsifying gents in oil-in-wter emulsions. Ft (Euston 1997; Innoente et l. 1999), whey protein (Zys 1997; Tked et l., 2001; Aryn et l. 2002), soy proteins (Aoki et l. 1980; Yo et l. 1990; Rir et l. 1994) nd rohydrtes (Grti et l. 1997; Chourd 2004). Mny ingredient mnufturers hve hllenged themselves to develop low-ost egg lterntives to e used in diry-sed desserts, i.e., ie rem. With the dvent of egg lterntives ville, food mnufturers n e esily overwhelmed with hoies. The literture is sre in ompring eggs with the highly sought fter low-ost replers. The hypothesis of this study is tht egg lterntives my reple egg s funtionl ingredient in Frenh vnill ie rem. The ojetive of this study ws to ompre numer of egg lterntives tht re dvertised s replers to eggs in Frenh vnill ie rem. Apperne nd mouth-feel ply vitl role in onsumer eptne of ie

3 286 T.J. HERALD, F.M. ARAMOUNI nd M.H. ABU-GHOUSH rem. Therefore, physil nd sensory nlyses were performed to ompre nd evlute the egg replers with the egg-sed ontrol in Frenh vnill ie rem. MATERIALS AND METHODS Liquid egg yolks used for the ontrol formultion were otined from Blls Egg Produts Corp. (Znesville, OH). The level of egg lterntives used to reple eggs were those suggested y the mnufturers. The egg lterntives used inluded Frigex, modified orn strh (MCS) (Ntionl Strh nd Chemil, Bridgewter, NJ), Eggstend 300, whey protein onentrte (WPC) (Prmlt Ingredients, Ontrio, Cnd) nd soy protein isolte (SPI) from Nturl Produts, In. (Grinnell, IA). The ingredients used in the ie rem formultions re presented in Tle 1. A 10-gllon th of ie rem mix ws prepred for eh tretment. Three thes of ie rem were produed for eh tretment. Eh th ws psteurized t 74C/30 min in doule-jked stem kettle (Green MFG Co., Chigo, IL). The mix ws ooled to 32C nd homogenized (Cremery Pkg Mnufture, Chigo, IL) t 1500 psi. The homogenized mix ws tempered for 24 h t 4C. Smples were olleted for olor nd rheologil nlyses. After ging for 24 h, Vogt instnt freezer (VS-85 Cherry-Burrell Corp., Cedr Rpids, IA) ws used to freeze the mixtures to -10C with 100% overrun. The frozen ie rem ws pkged into hlf-gllon, pint nd 6-oz pperord ontiners for sensory, texture nd melt tests, respetively. One pkged, the ontiners were immeditely pled in hrdening room with irulting ir t -22.2C. Color Mesurement The smples of ie rem mix were mesured with Hunter L Minisn MS/S 4000S Spetroolorimeter (Hunter L In., Reston, VA) lirted TABLE 1. FORMULATIONS OF ICE CREAM MIXES Tretment Crem Milk Sugr Nonft dry milk Stilizer Egg yolk Egg lterntives Control WPC MCS SPI Vlues re in pounds (l). MCS, modified orn strh; WPC, whey protein onentrte; SPI, soy protein isolte.

4 COMPARISON OF EGG YOLKS AND EGG ALTERNATIVES IN ICE CREAM 287 with white tile nd light trp. The ie rem ws mesured ording to the proedure desried for trnsluent semi-solid foods (Hunter Assoites Lortory In., 2004). The smple ws pled into 6.25-m glss smple up with 10-mm lk ring nd white ermi disk. Vlues of lightness (L), redness () nd yellowness () were determined using illuminnt C nd 10 viewing ngle. Hue ngle ws lulted with the formul tn -1 (/). Visosity Mesurement Apprent visosity of the ie rem ws determined using the Bohlin VOR rheometer (Bohlin Rheology, AB, Lund, Sweden). The ie rem mix smples were removed from refrigerted temperture (4C) nd immeditely pled in onentri ylinder with 5 one ngle. The gp etween the one nd plte ws set t mm. The rheometer ws ooled to 4C prior to visosity nlysis to simulte the refrigertor s temperture. Smples were removed from the refrigertor nd llowed to relx in the up for t lest 5 min. The pprent visosity ws lulted within sher rtes 0.925/s to 92.5/s. The pprent visosity t sher rte of 9.26/s ws used for sttistil nlysis. Melting Properties The melting rte ws determined over 60 min t 5 min intervls t 22C ording to Prindiville et l. (1999). Approximtely 80 g of ie rem ws tken diretly out of -18C frozen storge nd pled on numer 7 mesh sreen. The sreen ws pled on top of n nlytil lne ( g) with trpdoor. A 100-mL eker ws pled on the lne nd elow the mesh sreen to ollet nd weigh the melting ie rem. Texture Anlysis Ie rem hrdness ws determined using TA-XT2 Texture Anlyzer (Texture Tehnologies, Srsdle, NY) with 5-m flt lde tthment. Prior to penetrting the smple, the lde ws ooled for 2 min t -18C. Ie rem smples were tken immeditely from -18C storge to the Texture Anlyzer pltform. The pint ontiner ws slied in hlf to otin smooth surfe. The hrdness vlues were tken in three different lotions eqully distned from eh other nd wy from the wlls of the pint ontiner. All three mesurements were tken within 45 s. The following settings were used for mesurements on the Texture Anlyzer: test mode, ompression; pretest speed, 2.0 mm/s; test speed, 1.0 mm/s; posttest speed, 2.0 mm/s; distne, 6 mm; trigger, uto t 20 g; quisition rte, 200 pps.

5 288 T.J. HERALD, F.M. ARAMOUNI nd M.H. ABU-GHOUSH Sensory Anlysis A onsumer test with totl of 102 untrined pnelists (72 femle nd 32 mle), yers old, prtiipted in onsumer study. Pnelists were presreened for potentil food llergies nd on the sis of hving onsumed ie rem. Eh pnelist evluted four smples of Frenh vnill ie rem t one session. One smple ws the ontrol in the study. Ie rem smples were removed from frozen storge (-18C) nd immeditely offered to pnelists in odorless plsti ups oded y three-digit rndom numers. Smples were served to pnelists mondilly. The order of serving ws determined y rndom permuttion. Questionnires were provided with smples. The pnelists were instruted to use unslted rkers nd distilled wter to lense their plte efore tsting the smples ny time during the test s needed. The pnelists evluted the ie rem on 9-point hedoni sle (Meilgrd et l. 1991) to determine degree of liking for the ie rem produts (9 = like extremely, 5 = neither like nor dislike, 1 = dislike extremely). The smples were rted for pperne, texture/mouth-feel, flvor/tste nd overll eptility on the sme sle. Anlysis of vrine (ANOVA) ws used to determine the sttistil signifint differene etween the ie rem smples. Sttistil Anlysis Tretments were ompred fter three replitions for their physil nd sensory hrteristis following one-wy omplete rndomized design. The nlysis of vrine nd mens omprison were onduted y the generl liner model nd ANOVA proedures with Sttistil Anlysis System softwre (version 8.2, SAS Institute, In., Cry, NC). Comprisons mong tretments were nlyzed y using Fisher s lest signifint differene, with signifine level t P < RESULTS AND DISCUSSION Color Mesurement The soy-sed egg lterntive exhiited signifintly lower whiteness vlue (L) ompred with the other egg lterntives ut ws not signifintly different from the ontrol (Tle 2). Dervisoglu et l. (2005) oserved similr drop in whiteness vlues for ie rem fortified with soyen protein onentrtes. The ontrol ws signifintly higher in vlue (yellowness) ompred with the other tretments, proly due to the presene of egg yolk.

6 COMPARISON OF EGG YOLKS AND EGG ALTERNATIVES IN ICE CREAM 289 TABLE 2. COMPARISON OF THE PHYSICAL CHARACTERISTICS FOR FRENCH VANILLA ICE CREAM FORMULATED WITH EITHER EGG YOLK OR EGG ALTERNATIVES Tretments Color Visosity (mp s) Hrdness (grm fore) L* * Control AB A B 4, , B MCS A C A 3, B WPC A C B 6, , A SPI B B B 6, , A Vlues re expressed s men SD. Mens followed y the sme letters in the sme olumn re not signifintly different (P < 0.05). MCS, modified orn strh; WPC, whey protein onentrte; SPI, soy protein isolte. Visosity Mesurements MCS exhiited signifintly higher mix visosity ompred with ll other tretments (Tle 2). The pprent visosity vlue ws pproximtely 10-fold greter thn the other tretments. Similr results re reported elsewhere. Shmidt et l. (1993) ompred mltodextrin (N-Lite D) nd whey (Simplesse)-sed ft mimiker effets on ie rem properties. The uthors reported tht ddition of mltodextrin-sed N-Lite D mde the ie rem more visous (fourfold) ompred with whey-sed Simplesse nd ontrol. Ohmes et l. (1998) reported tht the use of whey-sed ft repler ontining stilizers inresed the visosity of the ie rem pproximtely 100-fold ompred with other ft replers nd the ontrol. Muse nd Hrtel (2004) determined tht visosity of ie rem inresed with the ddition of higher moleulr weight polyshrides ompred with lower moleulr weight ones. Complex polyshrides re known to inrese the visosity of food systems (Whistler nd BeMiller 1997). Melting Properties The ontrol ws the first tretment to exhiit drip loss, whih ourred fter 5 min (Fig. 1). The egg lterntives did not exhiit ny drip loss until the 15-min mesurement intervl (Fig. 2). MCS nd WPC sustitutes exhiited signifintly lower drip loss fter 60 min. Arukle (1950) reported tht n inrese in the visosity of ie rem inresed the resistne to melting nd improved smoothness of ie rem ody. An inrese in visosity ssoited with modified strh is reported in the present study. Ft destiliztion is reported to hve the lrgest effet on the melting rte of ie rem (Muse nd Hrtel 2004). Destilized ft in ie rem tkes the form of lumps of ft

7 290 T.J. HERALD, F.M. ARAMOUNI nd M.H. ABU-GHOUSH 50 Melting (drip loss, %) min. 5 min. 10 min. 15 min. 20 min. 25 min. 30 min. 35 min. 40 min. 45 min. 50 min. 55 min. 60 min. Time (min.) Control MCS WPC SPI FIG. 1. COMPARISON OF THE PERCENT MELT FOR FRENCH VANILLA ICE CREAM FORMULATED WITH EGG YOLK OR EGG ALTERNATIVES FROM 0 TO 60 MIN MCS, modified orn strh; WPC, whey protein onentrte; SPI, soyprotein isolte. The different letters within eh tretment suggest signifint differene t P < gloules tht ot nd support the ir ells nd hins of ft gloules tht uild ft network in the ie rem (Mrshll et l. 2003). Ie rems with lower levels of destilized ft hve fster melting rtes nd do not retin their shpe well during melting (Muse nd Hrtel 2004). The ft network helps mintin the ie rem on the sreen (Thrp et l. 1998). The uthors ttriuted the ft destiliztion to high visosity nd to types of ie rem omponents during freezing. The low drip loss ssoited with MCS nd WPC my e explined y their respetive omposition. Ie rems mde from MCS nd WPC exhiited higher visosities ompred with those mde from SPI nd the ontrol (Tle 2). MCS nd WPC my hve ontriuted to the ft destiliztion of ie rem to greter extent. Texture WPC nd SPI lterntives were signifintly hrder thn the ontrol nd MCS tretments (Tle 2). Even though strh-sed sustitutes exhiited higher visosity, hrdness ws signifintly lower ompred with proteinsed sustitutes. Signifintly greter hrdness ws otined for WPC nd

8 COMPARISON OF EGG YOLKS AND EGG ALTERNATIVES IN ICE CREAM min. 15 min. 30 min. 60 min Control MCS WPC SPI FIG. 2. REPRESENTATIVE IMAGE COMPARING THE MELTING PROPERTIES OF FRENCH VANILLA ICE CREAM FORMULATED WITH EITHER EGG YOLKS OR EGG ALTERNATIVES OVER 60 MIN AT ROOM TEMPERATURE MCS, modified orn strh; WPC, whey protein onentrte; SPI, soy protein isolte.

9 292 T.J. HERALD, F.M. ARAMOUNI nd M.H. ABU-GHOUSH TABLE 3. CONSUMER SENSORY STUDY COMPARING ACCEPTABILITY ATTRIBUTES FOR FRENCH VANILLA ICE CREAM FORMULATED WITH EGG YOLK AND EGG ALTERNATIVES Tretments Sensory ttriutes Apperne Texture/mouth-feel Flvor/tste Aeptility Willing to purhse (%) Control A A A A 81.7 MCS A A B B 68.4 WPC A A B AB 68.4 SPI B B C B 36.1 Vlues re expressed s men SD following hedoni sle of 1 9 (1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely). Mens followed y the sme letters in the sme olumn re not signifintly different (P < 0.05). MCS, modified orn strh; WPC, whey protein onentrte; SPI, soy protein isolte. SPI ompred with the ontrol nd MCS. The differene my e relted to the protein ontent nd protein struture of these egg lterntives, whih were whey nd soy isoltes, respetively. The proteins my hve orgnized themselves into network strutures. Hrdness of ie rem is mesured s the resistne to deformtion when n externl fore is pplied, nd it is ffeted y the overrun, ie rystl size, ie phse, ie volume nd extent of ft destiliztion (Muse nd Hrtel 2004). Also, ft replers were found to redue ie rem hrdness ompred with full-ft ie rems (Prindiville et l. 1999; Rolnd et l. 1999; Trgo 2003). Sensory Anlysis The onsumer pnelists reported no signifint differenes in pperne mong the ontrol, MCS or WPC, wheres SPI lterntive exhiited signifintly lower pperne sore (Tle 3). There were no signifint differenes in mouth-feel mong the ontrol, MCS or WPC. The SPI lterntive exhiited signifintly lower mouth-feel sore ompred with the other tretments. The ontrol exhiited signifintly higher flvor sore ompred with the other tretments, wheres onsumers sored SPI egg lterntive tretment s the ie rem with the lest desirle flvor. The ontrol nd WPC exhiited the highest eptility sores, wheres onsumer sored the SPI tretment s the ie rem tht ws given the lowest eptility vlue. Eighty-one perent of the pnelist would purhse the ontrol ompred with 36% for the SPI egg lterntive ie rem. Rolnd et l. (1999) tested different ft replers in ie rem formultion, inluding polydextrose, mltodextrin nd milk protein onentrtes. The uthors reported tht smples ontining mltodextrin hd

10 COMPARISON OF EGG YOLKS AND EGG ALTERNATIVES IN ICE CREAM 293 the gretest rem flvor nd the est texturl hrteristis, prompting the pnelists to sore mltodextrin s the est overll single ft repler in ie rem. Dervisoglu et l. (2005) tested three levels of soyen protein onentrte (1.5, 3.0 nd 4.5%) in ie rem formultion. The uthors reported tht flvor sores of smples with 1.5% soy protein onentrte were similr to the ontrol smples, wheres those formulted with 3.0 nd 4.5% soyen protein onentrte rted inferior to the ontrol for flvor nd texture. The uthors reported tht pnelists ritiized these smples for hving strong soyen flvor. In the present study, sustituting eggs with 3.5% SPI drstilly redued the sensory sores nd the onsumer s willingness to purhse suh ie rems, lthough the onsumer pnel did not oserve signifint differene in texture, pperne nd eptility. CONCLUSIONS MCS nd WPC improved the melting hrteristis of the ie rem ompred with the ontrol while providing omprle sensory trits. The dt suggests tht these lterntives my e inorported to produe suitle ie rem, lthough SPIs were found to e the lest desirle egg lterntives studied in ie rem formultion. Even though the strh-sed nd dirysed egg sustitutes did exhiit ompetitive physil properties ompred with the ontrol, the whole-egg ontrol hd sustntilly higher willingnessto-purhse perentge ompred with the egg sustitutes investigted. REFERENCES ADAPA, S., DINGELDEIN, H., SCHMIDT, K.A. nd HERALD, T.H Rheologil properties of ie rem mixes nd frozen ie rems ontining ft nd ft replers. J. Diry Si. 83, ALVAREZ, V.B., WOLTERS, C.L., VODOVOTZ, Y. nd JI, T Physil properties of ie rem ontining milk protein onentrtes. J. Diry Si. 88, AOKI, H., TANEYAMA, O. nd INAMI, M Emulsifying properties of soy protein: Chrteristis of 7S nd 11S proteins. J. Food Si. 45, ARBUCKLE, W.S Emulsifiers in ie rem. Ie Crem Trde J. 46(10), 106, 114. ARBUCKLE, W.S Ie Crem, The AVI Pulishing Compny, In, New York, NY.

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