Development Of High Protein Cookies Using Freeze-Dried Egg White Powder

Tan, Kar Men (2025) Development Of High Protein Cookies Using Freeze-Dried Egg White Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Egg white powder (EWP) offers complete protein and convenience by eliminating yolk separation, making it practical for both commercial and home use. EWP retains the functional properties of egg, enhances food safety and shelf-life due to its low water activity. This study aimed to develop high protein cat-tongue cookies (Langue-de-chat) using EWP. EWP was prepared by freeze-drying at -57°C for 2 days. The control cookies were prepared by using fresh liquid egg white, all-purpose flour, unsalted butter, and sugar. In Formulation 1 (F1) and Formulation 2 (F2), fresh liquid egg white was replaced with EWP. EWP was reconstituted in water to give 12.5% and 25% concentration for F1 and F2 samples, respectively. Proximate analysis and sensory evaluation were performed on the control and samples. Sensory quality of cookies was evaluated by 50 untrained panellists using a 7-point hedonic scale. The protein content of F1 (9.03%) and F2 (13.26%) was significantly higher than that of the control (8.65%). F2 cookies met the criteria for high protein nutritional claim. Additionally, F2 cookies contained significantly higher ash (0.85%) than that of F1 (0.74%) and control (0.76%). For sensory evaluation, F2 cookies had the highest acceptance index of 95%, followed by F1 (87%) and the control (74%). In conclusion, freeze-dried EWP could be utilised for the production of high protein cookies with good sensory acceptance. The EWP also has versatile applications in other food products. This project aligns with the sustainable development goals - promoting good health and well-being.