Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White

Abstract The objective of this study was to utilize salted duck egg white as an alternative source of salt for yellow alkaline noodles (YAN). YAN with salted duck egg white (YAN‐EW) was formulated by incorporating 15.21 g of salted duck egg white to replace the 1 g of salt. The effects of this substitution on the proximate compositions, physicochemical properties, cooking properties, textural properties and organoleptic properties of YAN were determined. YAN‐EW showed to have significantly higher ( P < 0.05) protein content, lighter and more yellowish compared to control YAN‐C. No significant difference between YAN‐EW and YAN‐C in terms of pH and cooking properties. YAN‐EW exhibited similar hardness and springiness as YAN‐C, but have significantly higher ( P < 0.05) cohesiveness and chewiness. YAN‐EW received scores on a par with YAN‐C in all sensory attributes. All the sensory attributes scored higher than 5, indicating good acceptance of YAN‐EW by the sensory panelists. Practical Applications High demand on traditional Chinese foods, such as mooncakes and glutinous rice dumplings, generated a large amount of waste, i.e., salted duck egg white. Potential use of salted duck egg white as a food ingredient is of great interest to the industry. The present work describes the use of salted duck egg white in yellow alkaline noodle. The main finding is that salted duck egg white showed potential to be utilized as an alternative source to table salt in noodle formulation. This information can be useful to noodle producers in utilizing “waste” as a natural source of salt.