Effect of Whole Egg Spray-drying Conditions on Physical and Sensory Properties of Sponge Cake

계란분말 제조 조건에 따른 스펀지케이크의 특성 변화

  • Yang, Hae-Young (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Jin-Sung (Department of Food Science and Technology, Chung-Ang University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University)
  • Received : 2010.02.03
  • Accepted : 2010.02.21
  • Published : 2010.06.30


The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.


sponge cake;whole egg powder;foaming capacity;desugarization;spray-drying


Supported by : 중앙대학교


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