Lekjing Somwang, Keawpeng Ittiporn, Venkatachalam Karthikeyan, Karrila Seppo
Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Muang, Surat Thani 84000, Thailand.
Faculty of Agricultural Technology, Songkhla Rajabhat University, Muang, Songkhla 90000, Thailand.
Foods. 2022 Apr 26;11(9):1248. doi: 10.3390/foods11091248.
Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue's weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations.
用咸鸭蛋蛋清和不同种类的糖（白砂糖、蔗糖、棕榈糖和椰糖）以不同浓度（25%、50%、75%和100%）制作蛋白酥皮。对制备的蛋白酥皮进行功能、理化性质和抗氧化活性分析。结果表明，糖的种类和浓度会影响蛋白酥皮的品质。诸如搅打指数、泡沫耐久性指数和比重等泡沫特性会随着糖浓度的增加而逐渐升高。另一方面，膨胀率和气相值稳定，没有显著差异。无论糖的种类如何，蛋白酥皮的颜色属性白度和色度都会随着糖浓度的增加而降低。水分、水分活度和pH值降低，而烘焙过程中的重量损失、蛋白酥皮体积和硬度会随着糖浓度的增加而逐渐升高。糖增加了蛋白酥皮的重量，而其高度和直径变化不大。蛋白酥皮中的蛋白质含量随着糖含量的增加而降低，而碳水化合物和灰分含量增加。抗氧化活性随着糖浓度的增加而升高，未精制糖对自由基清除活性的影响与精制糖不同。总体而言，用75%椰糖制作的蛋白酥皮比其他糖种类或浓度制作的蛋白酥皮具有更优的品质。
