Corpus ID: 124227424

The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters

  title={The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters},
  author={N. Myer},
The objective of this experiment is to determine the effectiveness of homemade egg replacers in banana muffins. Muffins were made with a flaxseed mixture and a soymilk powder with cornstarch mixture to replace eggs in a banana muffin recipe and compared to banana muffins made with a commercial egg replacer. The texture and volume of the muffins were tested with objective measures, and a taste panel rated the flavor of the muffins. The homemade substitute made muffins of comparable size, texture… Expand
2 Citations

Figures and Tables from this paper

The effect of different concentrations of vivapur MCG on the stability of fat-reduced, low-cholesterol mayonnaise emulsion.
Mayonnaise is an oil – in – water emulsion which contains high amounts of egg and fat resulting in cardiovascular diseases as well as allergenic effects. The consumers, thus tend to use low –Expand
Int. J. Biosci
Foods can be stored under good hygienic conditions with the aid of temperature without any chemical conservation. Pasteurization is a time – dependent process and may be an effective method forExpand


Incorporation of Flaxseed into a Master Mix and Evaluation of Banana Bread and Peanut Butter Cookies
Abstract Flaxseed has been recognized as an ingredient in foods and when incorporated into foods, flaxseed provides a pleasant, nutty flavor. Flaxseed is a source of omega-3 fatty acids and solubleExpand
Adverse reactions to foods.
Pro-IgE monoclonal antibody is the first potential therapy for food allergy that is under-going testing in clinical trials, and OFC remains the diagnostic standard for food allergies. Expand
Adverse reactions to foods.
Soy Protein in Baking
  • American Soybean Association.
  • 2005
The most common cause of food allergy in infants and young children
  • The New York Times Company.
  • 2005
The Flax Cookbook
  • New York: Marlowe & Company. 184 p.
  • 2002
Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed.
Palatability of peanut butter and sugar cookies made with egg substitutes.
Tofu technology yields whole egg substitute, dairy replacers
  • Food Processing 49(4):68-69
  • 1988