Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies

Jie Jia; Xiaofan Deng; Xin Jia; Chunfeng Guo; Xuebo Liu; Yuanjing Liu; Xiang Duan

Food Chemistry: X (Mar 2024)

Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies

Jie Jia,
Xiaofan Deng,
Xin Jia,
Chunfeng Guo,
Xuebo Liu,
Yuanjing Liu,
Xiang Duan

Affiliations

Jie Jia: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Xiaofan Deng: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Xin Jia: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Chunfeng Guo: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Xuebo Liu: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
Yuanjing Liu: Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China; Corresponding authors at: Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, 48 Renmin Avenue South, Zhanjiang 524001, PR China (Y. Liu). College of Food Science and Engineering, Northwest A&F University, 28 Xi-nong Road, Yangling 712100, PR China (X. Duan).
Xiang Duan: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; Corresponding authors at: Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, 48 Renmin Avenue South, Zhanjiang 524001, PR China (Y. Liu). College of Food Science and Engineering, Northwest A&F University, 28 Xi-nong Road, Yangling 712100, PR China (X. Duan).

Journal volume & issue: Vol. 21
p. 101096

Abstract

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The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC–MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with L. rhamnosus-fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the L. reuteri-fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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