| Abstract: | Egg white was spray dried, using Egyptian fresh eggs, with and without glucose removal. Glucose depletion in egg white was carried out using bacteria yeast and enzyme. Foam capacity and stability of liquid egg white was also decreased by dehydration, except for egg white in which enzyme was used for glucose removal. Foam was more stable in samples desugared by yeast and least stable in enzyme treated egg white. Both pan drying and spray drying methods had the same effect on foam capacity and stability of egg white. The pH value of liquid egg white was found to decrease by removing glucose and to increase by dehydration. The specific volume data and organoleptic evaluation of angel food cakes in which dehydrated egg white, imported dried egg white and fresh egg white were used, showed that the best method to prepare dehydrated egg white is by using enzymatic treatment for glucose removal before dehydration. |
