Effects of whole egg powder of different ages on organoleptic indices of cakes and biscuits

Abstract

This experiment investigated how the age of eggs (1, 7, 14, and 21 days old) affects the taste and sensory attributes of cakes and biscuits made using dehydrated whole egg powder. The process involved reconstituting of the egg powders from all age groups and incorporating the egg as part of the recipes for making the cakes and biscuits. Subsequently, the organoleptic properties of the cakes and biscuits such as the colour, flavour, taste, texture, and general acceptability of the resulting cakes and biscuits, were assessed. The findings indicated that there were no significant differences in colour, flavour, taste, or general acceptability among the cakes, colour, texture, taste and general acceptability had no significant difference biscuits regardless of the egg age (p>0.05). However, when it came to texture, the cakes produced from eggs aged 7, 14, and 21 days received higher ratings. However, the colour of the biscuits made with 21-day-old eggs was significantly different from those made with eggs aged 1, 7, and 14 days, with day 1 exhibiting the lowest color value (p<0.05). Flavour for days 1 and 7 were significantly (P<0.05) lower than day 21, while day 14 was signifantly neutral to all the days for biscuits. In conclusion, this study suggests that poultry egg farmers can potentially sell eggs that are 21 days old to egg powder producers at discounted rates. Furthermore, the use of dehydrated whole egg powder from these older eggs in the confectionery industry does not appear to have negative effects on the final product's quality.