Formulation and processing methodology of preparing a light, fluffy, egg-rich pancake were standardised through two experiments, each consisting of 3 trials. There frigerated (5±1°C) shelf-life of most acceptable blend was also evaluated under vacuum and aerobic packaging conditions. The sensory ratings of Experiment 1 indicated that the pancakes made with whole egg (30010) were lighter, more spongy and cohesive and were preferred over those containing albumen and yolk in different proportions (20+10, 25+5, 25+10 and 30+5%, respectively). Although differences between blends were not statistically significant. The results of subsequent experiment incorporating 30, 35 and 40% liquid whole egg revealed significant differences between treatments for firmness, sponginess and overall acceptability ratings. The pancakes containing 35% whole egg were best in firmness and sponginess and were most liked organoleptically. However, no differences were found in % 900 king yield, changes in physical dimensions during cooking, moisture, protein, ether extractable lipids and bacterial counts. Thiobarbituric acid values, microbiological studies and sensory evaluation carried out during refrigerated storage of most acceptable blend indicated a shelf-life of 14 days in vacuum and 12 days in aerobic packaging without any detectable deteriorative change.
Egg pancake, formulation, vacuum packaging, shelf-life
