关键词: 杂粮粉, 鸡蛋凝胶, 凝胶特性, 品质改善

Abstract:

The effects of coarse powders of corn, sweet potato and soybean on gelation characteristics of eggs were investigated
through cooking loos (CL), water-holding capacity (WHC) and texture profile analysis (hardness, springiness, cohesiveness
and chewiness). Results showed that with increasing amount of added coarse grain powders, for egg gel with corn
powder, the CL decreased sharply initially and then gradually increased, while WHC increased until reaching a plateau. For
egg gel with sweet potato, there was a peak level at 6% for CL, and the lowest point appeared at 4% for WHC. For egg gel
with soybean, its CL exhibited an initial decrease followed by an increase, while WHC exhibited an opposite changing trend.
The correlational analysis showed that different coarse grain powders were positively correlated with the springiness of egg
gel. The amount of coarse grain powders was positively correlated with the hardness, WHC and chewiness of egg gel but
negatively correlated with its springiness. Addition of appropriate amounts of coarse grain powders may improve the quality
and nutrition of egg gel.

Key words: coarse grains, egg gel, gelation characteristics, quality improv