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

ABSTRACT

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