Effects of Egg White on the Texture, Physicochemical Properties and Sensory Characteristics of Double Protein Yogurt During Storage
Yuhang Gao, Rongcheng Li, Jie Pan, Yihan Zhang, Renfeng Gao, Ning Xia, Huajing Liu, Lifeng Wang
Abstract
With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. This study aimed to elucidate the impact of egg white supplementation on the stability, physicochemical attributes, sensory quality, and shelf-life of yogurt. Yogurt samples were prepared by fermenting milk supplemented with 0%, 5%, 10%, 15%, 20%, and 25% egg white, and subsequently evaluated for physicochemical parameters, microstructure, rheological behavior, water-holding capacity, and sensory profiles using an electronic nose and electronic tongue. Results showed that 5% egg white significantly improved yogurt stability after one day of refrigeration, whereas 10% supplementation yielded texture comparable to the control but with enhanced protein content, water retention, gel strength, and microstructural uniformity. Over 14 days of cold storage, a gradual decline occurred in physicochemical and structural parameters across all samples; however, flavor profiles remained largely stable, with no adverse effects on sensory quality except for a mild increase in acidity. These findings highlight egg white as a functional ingredient capable of improving yogurt stability and textural quality without compromising flavor, offering new opportunities for the development of high-protein, dual-animal protein fermented dairy products in the functional food industry.