Degree

Doctor of Philosophy (PhD)

Department

School of Nutrition and Food Sciences

Document Type

Dissertation

Abstract

The increasing demand for plant-based products generates a need for developing alternatives that mimic the sensory properties of traditional animal-derived products like eggs. Plant-based eggs represent a challenge due to the unique characteristics of conventional eggs in relation to protein denaturation, gelation, and moisture retention. Therefore, the objective of this dissertation was to develop an optimized scrambled plant-based egg formulation using soy (Glycine max). In Study 1, four formulations (13, 17, 21, and 25% of soy) were evaluated using a completely randomized design for physicochemical and sensory properties. Increasing soy significantly (p ≤ 0.05) increased protein content, a* value, and b* value and decreased moisture content. No significant differences were observed in L* value, mean force, peak force, work or sensory attributes. However, purchase intent significantly increased (p ≤ 0.05) after a protein claim was presented. In Study 2, a 3 × 3 factorial design evaluated soy (78%, 97%, 115%) and water (503%, 583%, 663%) levels based on the base formulation. Higher water levels significantly (p ≤ 0.05) decreased cooking yield, a* values, mean force, peak force. and work, while higher soy increased cooking yield and work. Significant interactions were observed for protein and moisture. Sensory attributes differences were not significant; however, trends indicated higher liking for the formulation with intermediate soy and water levels. Finally, in Study 3, response surface methodology was applied to sensory data of study 2. Although models were not statistically significant (p > 0.05), trends confirmed that intermediate levels optimized liking scores. The formulation with 97% soy and 583% water was selected for a home-simulated cooking test. On a 9-point hedonic scale, participants (N = 18) rated ease of preparation (7.61 ± 1.04), preparation time (7.28 ± 1.64), and overall liking (6.33 ± 1.91) positively, with a significant increase (p ≤ 0.05) in the overall liking score after condiments (7.28 ± 1.60) were added. This paper demonstrates that the development of a scrambled plant-based egg ready to mix and cook is possible and contributes to the development of plant-based alternatives. It is recommended to use other sources of protein, expand the ranges implemented in this study, study the shelf-life of the product, and study the effects of other ingredients such as hydrocolloids to improve texture.

Date

6-5-2026

Committee Chair

Prinyawiwatkul, Witoon

LSU Acknowledgement

1

LSU Accessibility Acknowledgment

1

Download

Available for download on Monday, June 04, 2029

Share

COinS