Comparison of techno-functional and sensory properties of meringue with egg white and blood plasma for substituting egg allergen and developing functional food

Abstract The problem of egg substitution to produce a sensory equivalent to egg products in foods where the colloidal properties of egg white are predominant has not yet been solved. The similarity of the proteins in blood plasma makes it a good natural substitute for egg white. To investigate the substitutability, it is practical to use as simple a matrix as possible, which is a solid foam-based food – meringue – in this study. Important techno-functional – texture (fracture force), colour, dry matter content, baking loss - and sensory properties were measured to compare the effect of blood plasma and egg white with a variable protein sugar ratios (protein source : sugar ratio: 1:1, 1:1.5; 1:2, 1:2.5, 1:3). The findings highlight blood plasma as an effective egg white substitute in foam-based food products showing similar effect on texture, colour and baking loss. Sensory evaluations revealed a slight preference for egg white meringues, although blood plasma meringues could be equally acceptable to consumers with egg allergies.