Comparative study on utilization of quail chicken eggs in cookies manufacture

Quail eggs were chemically evaluated for the chemical composition, minerals, cholesterol and amino acid contents in comparison with chicken eggs. The effect of addition of quail and chicken eggs to cookies formula on the chemical composition, minerals, amino acid contents, baking quality and sensory evaluations of the produced cookies was studied. Chemical scores, protein efficiency ratio [PER] as well as biological value [BV] were calculated to estimate the protein quality of both cookies. Results indicated that protein, ash, total carbohydrates, minerals except zinc content and total essential amino acid contents as well as non-essential ones of quail eggs and their cookies were higher than those of the chicken eggs and their cookies. On the other hand, it was found that the quail eggs and their cookies showed less fat and cholesterol contents compared to chicken eggs and their cookies. Consequently, both PER and BV of cookies made from quail eggs were higher than those of the cookies contained chicken eggs. Lysine was the first limiting amino acid in both tested cookies. The cookies prepared from quail eggs had the higher baking quality and overall acceptability scores compared to the cookies manufacture from chicken eggs

Effect of freeze drying process of different kinds of birds egg on sponge cakes properties

In the present study, the effect of freeze drying process of chickens, ducks and quail eggs on the prevalence of Salmonella, the chemical composition and the properties of sponge cakes that are made using these eggs were studied. The microbiological examination of different kinds of fresh or freeze-dried eggs showed that they were free from Salmonella presence. The chemical composition showed that, the fresh duck eggs contained less moisture content and more total lipids and crude proteins compared with chicken and quail eggs, while the quail eggs contained less fat content compared with chicken eggs. The chemical composition of different kinds of freeze-dried eggs was as the same as that of fresh eggs [on dry weight basis]. The cakes that were prepared of eggs of quail, duck [Baladi] and chicken [Leghorn] either fresh or freeze-dried had the highest specific volume. The cakes that were prepared of fresh eggs of duck [Baladi], chicken [Leghorn] and quail had the highest overall acceptability scores compared with the cakes manufactured from freeze-dried eggs