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The Influence of Aging Egg on Foaming Properties of Different Meringue Types
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The Influence of Aging Egg on Foaming Properties of Different Meringue Types
Çağla Özer & Cansu Ağan
To cite this article: Çağla Özer & Cansu Ağan (2020): The Influence of Aging Egg on Foaming Properties of Different Meringue Types, Journal of Culinary Science & Technology, DOI:
10.1080/15428052.2020.1790073
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The Influence of Aging Egg on Foaming Properties of Different Meringue Types
Çağla Özer and Cansu Ağan
Gastronomy and Culinary Arts, İstinye University, İstanbul, Turkey
ABSTRACT
Meringue, which is one of the scaffolding of culinary arts, basi- cally consists of whipped egg white and sugar. Usage of mer- ingue in the field of gastronomy varies and most of the pastry products includes meringue due to its textural and structural properties. There are three types of meringue; French, Swiss and Italian. Protein concentration, the age of egg white, whipping time and temperature, heat treatment, sugar content and acid have important role on foaming properties such as foaming capacity and stability. In this study, the effect of aged egg on foaming properties was investigated in three types of meringue.
Thirty-two hours storage was found as the best aging condition for the highest foaming capacity and stability. On the other hand, Italian meringue was the most suitable meringue type for the highest foaming capacity while the highest foaming stability was obtained from French meringue for among all types of meringue.
ARTICLE HISTORY Received 24 January 2020 Revised 21 April 2020 Accepted 28 June 2020 KEYWORDS
Aged egg; foaming capacity;
foaming stability; meringue
Introduction
Foam is defined as a dispersion of gas (air bubbles) in a continuous phase such as water (Wouters et al., 2018). Foaming ability is explained with foam capacity and foam stability. While foam capacity is related to the amount of interfacial area which is formed by protein, foam stability is associated with the ability of protein to resist gravity and mechanical stress factors (Damodaran, Parkin, & Fennema, 2008). Food foams provide texture and structure for many food products such as cakes, mousses and meringues (Akkouche, Rendueles, &
Idoui, 2019; Foegeding, Luck, & Davis, 2006).
Meringues, one of the fundamental of culinary arts, consist of whipped egg white and sugar and have about 80% air phase (Licciardello, Frisullo, Laverse, Muratore, & Del Nobile, 2012). In the field of pastry, meringues are the basis of many products such as tiramisu, angel food cake, soufflés, mousses and macarons (Vega & Sanghvi, 2012). There are three types for meringue making: French, Italian and Swiss. These types allow to make different products with the same ingredients. Egg white is whipped with sugar until the sugar is totally dissolved in French meringue technique and
CONTACT çağla özer [email protected] Gastronomy and Culinary Arts, İstinye University, İstanbul, Turkey JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
https://doi.org/10.1080/15428052.2020.1790073
© 2020 Taylor & Francis
then the whipping is stopped when the stiff peak forms. French meringue has been used for vacherins, dacquoise and biscuits or folded into batters of lady fingers, sponge cake and soufflé. In Italian meringue technique, egg white is whipped and sugar syrup at 118°C is added into the whipped egg white during whipping. Italian meringue has been generally used to frost cakes, ice creams, sorbets and mousses or to top filled pies. Swiss meringue technique is different from French meringue due to pre-cooking in bain marie. In this technique, egg white is whipped and then the whipping process is kept in progress on the bain marie by adding sugar. Swiss meringue is smoother and easier to shape and has been generally used for the base of buttercream frosting and decoration (McGee, 2007, 2010; Vega &
Sanghvi, 2012).
Protein concentration, the age of egg white, whipping time and tempera- ture, heat treatment, sugar content, acid and cation existing have an important role on foaming properties (Mikova & Bovskova, 2009; Vega & Sanghvi, 2012).
The age of egg white is responsible for the thickness or thinness of egg white.
Thin egg white provides greater volume and more stability to foam than thick egg white because of the differences in protein structure (Pyke & Johnson, 1941).
There are limited studies focused on meringue quality, although meringue is a scaffolding of culinary arts. Alavi, Emam-Djomeh, Mohammadian, Salami, and Moosavi-Movahedi (2020) demonstrated that foaming proper- ties of fibrillated egg white proteins have been greater than native egg white proteins. The influence of sugar, citric acid and egg white type on meringue quality has been investigated by Licciardello et al. (2012) and it was reported that low sugar/egg white ratios and high citric acid levels increased the air phase and provided softer texture. Moreover, meringue quality of fresh egg white was found to be greater than powdered, frozen and stored egg white (Licciardello et al., 2012). Wouters et al. (2018) have investigated that replacement of hen egg white with enzymatically hydrolyzed wheat gluten in a typical meringue recipe and they suggested that hydrolyzed wheat gluten could be an alternative to egg white proteins. Although there is an exact recipe for meringue, some local meringue or macaron producers improve their own techniques for better quality and the storage of egg white after separating egg white and yolk is one of them. As mentioned by Hervé This (2009), in the context of molecular gastronomy, collecting and testing culin- ary precisions including old wives tales are important to improve culinary quality. However, to the best of our knowledge, effects of aged egg white on foaming properties have been not studied before. Additionally, comparison of the three types of meringue in the context of foaming properties was researched for the first time in the current study. Therefore, it was aimed to investigate the effects of aging egg white on foaming properties in French, Swiss and Italian meringue.
Material and method Egg samples
Eggs were obtained from a local market. The shells of the eggs were separately washed and sterilized with 90% ethyl alcohol (Merck, Germany). The egg white was transferred into a container that had been sterilized at 121°C for 15 minutes by opening a small hole on the shells and stored at +4°C until use and during analysis intervals. The values of the sample’s dry matter, pH, viscosity of egg white and capacity and stability of foam were investigated at different storage times as 0, 32, 80, 88 and 136 hr for this study. For the initial values, the egg white without any storage process was used. Egg white was stored at +4°C for 24 hr after separating. Then, the egg white was kept in a place at room temperature and 40% relative humidity (PCE-320, USA) to remove the moisture for 8 hr. The second values were obtained from these samples. After removing the moisture, the egg white was stored at +4°C for 48 hr. After the storage, the third values were obtained and this analysis design was repeated one more time. All analyses were duplicated.
Meringue preparation
Three types of meringue were studied. 100 g egg white and 100 g sugar were whipped using a stand mixer (KitchenAid, USA) at speed 8 for 2 min, then at speed 10 for 5 min and the whipping was stopped for French meringue. For Swiss meringue, 100 g egg white was whipped using the stand mixer at speed 8 for 4 min. The whipped egg white was located in bain marie at 60 °C.
Following that, 100 g sugar was slowly added into the whipped egg white by keeping the whip with a hand mixer (Fakir, Germany) for 5 min. 100 g egg white was whipped using the stand mixer at the speed 8 for 4 min for the stiff peak stage and then sugar syrup was prepared for the soft boiled stage (116°C) and added into the whipped egg white in a slow stream while whipping at speed 10 for 5 min for Italian meringue.
Egg white analysis
Dry matter analysis of the aged egg white was performed according to Cemeroğlu (2010). Dry matter (%) was calculated by Eq. (1);
drymatterð Þ ¼% md
mi
x100 (1)
While the md is the weight of egg white after drying and mi is the initial weight of egg white, the pH values of egg white were measured by using a pH-meter (ADWA, AD1000, Romanya). The viscosity index of egg white was measured with a texture analyzer TA-TXExpress (Stable Micro System Ltd, UK). A disc
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 3
probe (35 mm-Back Extrusion Cell (A/BE)/Magness-Taylor Probes) was used for the analysis, the viscosity index was determined and all analyses were performed three times. The samples were analyzed in a cup. The test proce- dures were as follows: test speed 1 mm/s and distance 30 mm (Stable Micro System Reference no: YOG1/BEC).
Foaming properties Foam capacity
The foam samples and un-whipped egg white were transferred into a constant volume container (60 mL). The overrun test, which describes foam capacity, was performed according to the method suggested by Li et al. (2019) and was calculated by Eq. (2);
overrunð Þ ¼% mi mf mf
x100 (2)
While mi is the weight of un-whipped egg white, mf represents the weight of foam with the same volume.
Foam stability
Foam stability is determined by monitoring the drained fluid from the foam.
A method recommended by Li et al. (2019) was used for the determination of foam stability. The whipped foam was weighted and transferred into the funnel which was put on a measuring cylinder. After storage at 25°C for 30 min, the weight of drained fluid was measured and foam stability was calculated by Eq. (3);
drainageratioð Þ ¼% 100xmd mf
(3) While md is the weight of drained fluid after 30 min, mf is the initial weight of foam.
Statistical analyses
Data were analyzed by SPPS software (ver. 23 SPSS Inc., Chicago, IL, USA).
ANOVA and Tukey’s mean comparison test at a significance level of 5% were used for statistical analysis.
Results and discussion
Egg white was aged with an analysis design which consists of 8 hr storage at room temperature and 48 hr storage at +4ºC (this procedure was repeated
twice) and the dry matters, viscosity, pH and foam properties of aged egg white were evaluated. The dry matters, pH and viscosity values of egg white were given in Table 1. Some changings occurred in the egg white such as decrement in mass, thinning of albumen and increment in pH during storage (Karoui et al., 2006). As shown in Table 1, the dry matter rate of egg white dramatically increased (p < .05) after 32 and 88 hr, however, the dry matter content was not remarkably affected by storing at +4ºC. As similar to Thapon and Bourgeois (1994) and Akkouche et al. (2019), the dry matter content of egg white was determined 11.3% in the fresh egg white. Lomakina and Mikova (2006) found that the best concentration of egg white dry matter was 14.4 ± 0.2% for whipping. The pH values of egg white increased with the storage, which is similar to results of Kumbár, Nedomová, Strnková, and Buchar (2015). The increment in the pH value can be explained with CO2 released from carbonic acid in the albumen (Yüceer & Caner, 2014). The viscosity of egg white decreased during storage (p < .05). Hatta, Hagi, and Hirano (1996) found that thick albumen converts to thin albumen during storage providing, thus, a decrement in viscosity.
The foam capacity was generally evaluated by overrun which is described as the amount of additional air incorporated (Lau & Dickinson, 2004). The overrun values were shown in Figure 1. The overrun values of meringues
Table 1. Dry matter, pH and viscosity of egg white.
Time (hour) Dry matter (%) pH Viscosity index
0 11.31 ± 0.09a 8.65a 4937.12 ± 2.05a
32 11.91 ± 0.13b 9.13b 4866.52 ± 4.13b
80 11.99 ± 0.06b 9.16b 4850.66 ± 3.21b
88 13.47 ± 0.27 c 9.19 c 4615.45 ± 2.08 c
136 13.88 ± 0.23 c 9.2 c 4340.99 ± 3.35d
aA
aB aC
aD aA
bA bB
bC bD
bE cA
cB cB
cA
cC
0 100 200 300 400 500 600 700 800
0 32 80 88 136
Overrun (%)
Storage time (hour)
french swiss italian Figure 1. Foaming capacity of meringues.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 5
varied with the using techniques. The highest and lowest values were obtained from Italian and French meringue at the beginning of analysis, respectively.
The egg white protein foams had overrun in the range of 500 to 1700 depending on some factors such as protein and co-solutes concentration and pH (Foegeding et al., 2006). In Italian and Swiss meringue preparation, there was a mild heat treatment. As a result of heat treatment, protein denaturation was observed. Graham and Phillips (1976) demonstrated that denatured ovalbumin provides a higher foaming power than un-denaturated ovalbumin because of the increment in surface hydrophobicity and flexibility.
Additionally, the higher surface hydrophobicity leads to a higher affinity of the protein interface. Therefore, a rapid decrease in surface tension occurs and it provides an increment in the foamability of proteins (Moro, Báez, Busti, Ballerini, & Delorenzi, 2011; Wilde & Clark, 1996). Foaming functionality may be enhanced by unfolded protein molecules due to easier absorption to air bubble surface (Mirmoghtadaie, Aliabadi, & Hosseini, 2016). An increment in the overrun was observed after 32 hr. With the aging of egg white at the room temperature, some chemical alterations occurred such as the loss of moisture and decrement in the viscosity of egg white. The decrement in viscosity during storage may be explained by the transformation of thick albumen to thin albumen (Hatta et al., 1996; Robinson, 1987; Sheng et al., 2018).
Hammershøj and Qvist (2001) indicated that the thin albumen provides the higher foaming capacity and lower foaming stability. Similarly, Yang and Foegeding (2010) demonstrated that an increment in the viscosity of protein solutions causes lower foamability and higher foam stability.
Foam stability is a foam property about film characteristics and is measured with liquid drainage from foam (Bovšková & Mikova, 2011). There is an inverse proportion between foam stability and drainage ratio. Therefore, foam stability increases when drainage ratio decreases. Gravitational drainage, coalescence and disproportionation are the mechanisms of instability of foams (Vega & Sanghvi, 2012). Foam stability depends on various factors such as interfacial film properties, environmental factor, temperature, pH, protein concentration and salt addition (Kinsella, 1981; Rodríguez Patino, Dolores Naranjo Delgado, & Linares Fernández, 1995; Yang & Foegeding, 2010). Foam stability of different meringue was shown in Figure 2. The initial drainage ratios of meringues were found to be French, Swiss and Italian from low to high, respectively. Heat treatment on egg white protein increases the drainage ratio through the evaporation of liquid phase and enhancement of gas diffu- sion between bubbles (Rodríguez Patino et al., 1995). In addition to this, increasing temperature reduces the viscosity of the liquid (continuous) phase and causes decrement in stability (Kinsella, 1981). This may be useful in explaining why French meringue is more stable. The drainage ratio of all type meringues decreased during storage for 32 hr. This decrement may be explained with the formation of new intramolecular bonds depending on pH
changing which allows to stabilize foam structure (Kuropatwa, Tolkach, &
Kulozik, 2009). On the other hand, some researchers notified that foam stability improves by forming small diameter bubbles and more film thinning (Hoppe, 2010; Lomakina & Mikova, 2006; Walstra, 2003). Later in storage, foam stability dramatically decreased (p < .05). The fact is that pH increases with the storage and n-ovalbumin transforms into less hydrophobic s-ovalbu- min. S-ovalbumin causes the decreasing of foam stability by interrupting the formation of a film on the air–water interface (Alleoni & Antunes, 2004). On the other hand, Foegeding et al. (2006) indicated that the decrement in foaming stability is associated with a decrement in viscosity. Similarly, some researchers notified that higher viscosity allows low drainage and high stability (Nakamura & Sato, 1964; Sadahira et al., 2015).
Conclusion
The effect of aging egg white on foam properties was investigated in the current study. Foaming capacity of different meringue type ranged from the higher to lower as Italian, Swiss and French meringue at the initial. Aging of egg white for 32 hr increased the foaming capacity, while further storage time resulted in a decrement. Aging of egg white also affected foaming stability. The results showed that foaming stability dramatically decreased after the first 80 hr. The best foaming capacity and stability were obtained from the egg white which was stored at room temperature for 8 hr following the storage at 4°C for 24 hr. While Italian meringue was the most suitable meringue type for higher foaming capacity, higher foaming stability was observed in French meringue. Moreover, different meringue characteristics
aA aA aA aA
aB
aA aA aA
aB
bC bA
bB bB
bA
cC
0 10 20 30 40 50 60 70
0 32 80 88 136
Drainage ratio (%)
Storage time (hour)
french swiss italian Figure 2. Drainage ratio of meringues.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 7
are required in different culinary areas. For instance, sometimes higher volume could be required, while sometimes more stable meringue could be required. Results of the current study could be useful for chose the more suitable meringue type and storage time. As a further study, the investiga- tion of protein concentration and composition of fresh and aged egg white can be suggested. Additionally, microbiological and sensory analysis of meringues which are prepared from aging egg white should be recommended.
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