Physicochemical Properties, Nutrition Values, and Sensory Acceptance of Khanom Sommanat with Duck Egg White Residue from Thai Dessert Industry
Abstract
The product development of Khanom Sommanat made from duck egg white, the by-products of Thai dessert was studied. The objectives of this study were: i) to investigate the effect of drying methods (roasting, pan-fried) on the quality of coconut and ii) to optimize the substitution ratios of hen egg white/duck egg white at 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w) and their physicochemical properties, nutrition values and sensory acceptance were examined. The light-yellow and bright color (b* = 36.26, L* = 63.42) characteristics associated with the highest sensory acceptance, mainly in texture and overall likeness was found in an oven roasted coconut (P < 0.05). The increasing of substitution ratios of duck white egg in Khanom Sommanat resulted in low moisture content, brightness (L*) and high hardness, fracturability, redness (a*) and yellowness (b*) were found (P < 0.05). No significant difference in sensory acceptance and nutrition value was found in Khanom Sommanat substituted with hen egg white/duck egg white at a ratio of 50:50 (w/w), compared with control (P > 0.05). Therefore, the use of duck egg white can effectively be substituted for hen egg white up to 50% in Khanom Sommanat without any negative effects on its quality. The use of duck white egg to produce Khanom Sommanat is not only beneficial for maximizing the use of by-products but reducing the food waste of the culinary industry. Keywords: Khanom Sommanat ; Duck Egg White ; Physicochemical Properties ; Nutritional Values ; Food WasteReferences
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Chaiyasit, W., Brannan, R. G., Chareonsuk, D., & Chanasattru, W. (2019). Comparison of physicochemical and functional properties of chicken and duck egg albumens. Brazilian Journal of Poultry Science, 21(1), 1-9.
Chiralaksanakul, N. (2019). Effects of mixing time before baking, egg white aging, reduction of sugar and icing sugar content on the quality of macaron shells Master thesis. King Mongkut's Institute of Technology Ladkrabang, Thailand. (in Thai)
Chomchom, N., Sakulyunyonfsuk, N., & Auppathak, C. (2014). Development of Thai Dessert Products from Used Coconut Residue. Research report. Rajamangala University of Technology Phra Nakhon. (in Thai)
Dholvitayakhun, A. (2013). Introduction Nutrition (2nd ed.). Bangkok: Odeon Store. (in Thai)
Huang, J. F., & Lin, C. C. (2011). Production, composition, and quality of duck eggs. In Improving the safety and quality of eggs and egg products (pp. 487-508). Woodhead Publishing.
Hwang, J., Shyu, Y., Yeh, L., & Sung, W. (2018). Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs. Journal of Food and Nutrition Research, 6(2), 110-115.
Institution of Nutrition, M. U. (2018). Nutrients calculation software: INMUCAL-Nutrients V.4.0 (Version Database version NB.). Thailand.
Juntachote, T. (2013). Effect of Vacuum Drying on Physico-Chemical Properties and Antioxidant Activity of Coconut Juice Mixed with Coconut Flesh Powder. Thaksin University Journal, 16(3), 147-152. (in Thai)
Kasetsart University Research and Development Institute. (2013). Processing egg whites from duck eggs. Retrieved 15 July 2021, from https://www3.rdi.ku.ac.th (in Thai)
Khaedee, K. (2014). Thai Desserts. Bangkok: Maeban. (in Thai)
Kongphan, S. (2019). Khanom-Wan-Khanom-Thai. Bangkok: S.S.S.S. (in Thai)
Kulma, A. (2017). Khanom Sommanat Supplemented with Dried Pineapple Core. Master dissertation. Rajamangala University of Technology Phra Nakhon. (in Thai)
Lesnierowski, G. & Stangierski, J. (2017). What’s New in Chicken Egg Research and Technology for Human Health Promotion? - A review. Trends in Food Science & Technology, 71, 46–51.
Mann, K. (2017). Proteomics of Egg White. Proteomics in Food Science. 261-276.
Ministry of Public Health. (1998). Notification of the Ministry of Public Health (No. 182) B.E. 2541 (1998) Re: Nutrition Labelling. Nonthaburi. (in Thai)
Quan, T. H., & Benjakul, S. (2019). Duck Egg Albumen: Physicochemical and Functional Properties as Affected by Storage and Processing. Journal of Food Science and Technology, 56(3), 1104-1115.
Reitz, N. F. (2016). Investigating the chemical basis of functionality differences between beet and cane sugar sources in model egg white foams and other products. Doctoral dissertation. University of Illinois at Urbana-Champaign, USA.
Ruangthamsing, R. (2015). Thai Desserts Production 1. Bangkok: n.p. (in Thai)
Sun, C., Liu, J., Yang, N., & Xu, G. (2019). Egg Quality and Egg Albumen Property of Domestic Chicken, Duck, Goose, Turkey, Quail, and Pigeon. Poultry Science, 98(10), 4516-4521.
Thai Industrial Standards Institute. (2005). Thai Community Product Standard of Khanom Ping. TCPS no. 745/2548. (in Thai)
Thai Industrial Standards Institute. (2015). Thai Community Product Standard of Dried Coconut Meat. TCPS no. 685/2558. (in Thai)
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Published
2022-06-09
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