Effect of egg white enrichment on qualities of yogurt and optimization of processing

This experiment was designed to find the effect of egg white on yogurt which was enriched with fresh egg white and powered egg white,the qualities were investigated. The results showed that protein contents were increased to 4.80% and 4.30%( p < 0.05) for fresh and powder respectively. Whey separation was 2.8% and 2.9%for two products,less than control sample( p < 0.05).Enriched yogurts showed higher retention of water( p < 0.05),73.6% and 72.9%.For texture properties,firmness,consistency and cohesiveness were higher than control sample( p < 0.05).Index of viscosity did not show significant difference. Optimal specification was 12%( v/v) fresh egg white,8.5%( w / v) sugar,1.5%( w / v) starter culture,pasteurized at 80 ℃,5 min,and incubation at 42 ℃ for 6 h.The conclusion was that fresh or powered egg white was suitable for yogurt enrichment with improved quality in protein content and texture.