The impact of inulin addition and high‐pressure processing on physical characteristics of strawberry‐flavoured egg white pudding

Summary High‐protein egg puddings prepared with traditional food processing may have undesirable textures. Inulin addition and high‐pressure processing (HPP) could improve the texture of these products. The physical properties of strawberry‐flavoured egg white pudding as affected by inulin addition and HPP were investigated. Four levels of inulin (0, 5%, 10%, and 15% w/w) and 3 processing methods (HPP at 450 or 475 MPa at 25 °C for 10 min, and heat treatment at 80 °C for 30 min) were applied. Regardless of % inulin addition, heat‐treated puddings had significantly lower syneresis than HPP‐treated samples. HPP at 450 and 475 MPa was shown to induce egg white gelation and yielded a soft texture of pudding than heat treatment. Overall, the addition of inulin in puddings treated with HPP yielded a softer texture, more microporous, and a fluffy texture compared to heat‐treated puddings. This study suggested that a 10% inulin addition in the egg white pudding significantly improved its texture properties.