Table 6.
Effect of cholesterol and green tea powder on the foaming properties of egg whites and the emulsification properties of egg yolks.
| Treatment |
Con |
GTP |
SEM |
P-value |
|||||
|---|---|---|---|---|---|---|---|---|---|
| Cholesterol | High | Low | High | Low | Treatment | Cholesterol | Interaction | ||
| Egg white | Foaming | 118.1b | 162.1a | 150.8a | 155.1a | 2.98 | 0.21 | 0.02 | 0.063 |
| Foaming stability | 95.1 | 90.3 | 93.8 | 90.5 | 0.92 | 0.78 | 0.061 | 0.712 | |
| Egg yolk | Emulsification | 0.684 | 0.644 | 0.66 | 0.687 | 0.035 | 0.594 | 0.729 | 0.071 |
| Emulsion stability | 8.03 | 8.13 | 8.16 | 7.93 | 0.28 | 0.847 | 0.697 | 0.356 | |
a,bMeans with no common superscripts are different (P < 0.05).
Abbreviations: Con, control; GTP, green tea powder.