Abstract
[Objective] To explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles, thereby utilizing the rich protein resource in salted egg white. [Methods] Noodles are prepared by incorporating salted egg white at levels of 0, 10%, 20%, 30%, and 40% (w/w, based on flour weight). Then, the noodles are evaluated by protein content, color, rheological properties, texture properties, broken rate, and sensory characteristics. [Results] Salted egg white addition significantly increases the system's protein content. At 20% addition, noodles exhibit optimal comprehensive quality: lowest cooking broken rate (6.7%), best textural properties (hardness, elasticity, and chewiness), optimum rheological performance (highest storage modulus G'), and highest sensory score (88.6 points). When the addition exceeds 20%, the noodles demonstrate darker color and deteriorated texture. [Conclusion] Moderate salted egg white addition (20%) optimizes gluten network structure, thereby enhancing the eating quality and nutritional value of fresh wet |mung bean noodles. This approach promotes the resource utilization of salted egg white.
Publication Date
5-13-2026
First Page
176
Last Page
182
DOI
10.13652/j.spjx.1003.5788.2025.81147
Recommended Citation
Caiyun, TIAN; Lei, CHEN; Qun, HUANG; and Wenjun, LI
(2026)
"Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles,"
Food and Machinery: Vol. 42:
Iss.
3, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2025.81147
Available at:
https://www.ifoodmm.cn/journal/vol42/iss3/22
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