Sensory panelists analyzed each product on organoleptic attributes, such as aroma, color, texture, mouthfeel, flavor and overall likability
The brief egg supply worry of last year led to concerns that food processors might not have sufficient eggs and egg products to carry them through. While the “crunch” turned out to be short, with careful distribution by egg producers keeping processors from taking the hardest hit, the issue of replacement ingredients for eggs landed in the limelight. This invited the comprehensive reexamination of the irreplaceable physical qualities of real eggs in comparison to egg substitutes in certain formulations.
Eight studies have been conducted thus far, on yellow batter cake, sponge cake, cheesecake, blueberry crème cake muffins, sweet dough, sugar cookies, chocolate chip cookies, and brownies. Research protocol strictly followed standard industry practices for objectivity and sound scientific method, especially vis manufacturer directions for recommended usage levels and processes.