This study aimed to characterize the technological properties of powdered eggs by analyzing three distinct commercial samples incorporated into two model food matrices: meatballs and analogue cheese. The powdered egg samples were subjected to a series of tests to assess their size distribution, color, gelatinization temperature, bulk density, settling behavior, viscosity and foaming capacity. These results were then compared to the properties of chickpea, pastry flour, modified cassava starch, pork protein and milk whey, which served as reference ingredients. All experiments were performed in triplicate, and the data were analyzed using descriptive statistics to ensure robustness. The powdered egg samples, classified as fine flour, exhibited a high gelatinization temperature (>80°C) and a low bulk density (<0.3 g/cm³), indicating their suitability for specific food applications. The absorption index of the powdered eggs ranged from 1.83 to 3.20, while the swelling power ranged from 2.34 to 3.64, reflecting a higher capacity to absorb water and swell compared to pork protein and milk whey, though lower than modified cassava starch and flour. The solubility index varied between 12.2 and 21.5 g soluble/g sample, showing a moderate level of solubility. These findings suggest that powdered egg has distinctive functional properties, making it a potential ingredient for use in various food products. Further investigation was conducted on the sensory characteristics of meatballs and analogue cheese prepared with the powdered egg samples. Sensory analysis, focusing on texture and color, revealed no significant differences across the various powdered egg samples. All products were positively received by a sensory panel, indicating that the powdered eggs did not adversely affect the acceptability of the food products. Powdered eggs showed promising technological properties that could be leveraged in a variety of food applications. Their functional properties, including high gelatinization temperature, moderate swelling power, and solubility, combined with their sensory acceptance, suggest that they could serve as an effective ingredient in meat and dairy analogues. Key words: Egg, chickpea, pastry flour, modified cassava starch, pork protein, milk whey
Rodríguez et al. (Fri,) studied this question.