Table 3.

The batter density values of meringue’s batter prepared from phospholipase A₂ (PLA), lipase and protease enzyme treated and untreated liquid egg white

Treatments	Batter density values of meringues (g/cm3)
CNT*	0.49 ± 0.01a
PLA	0.39 ± 0.01b
Protease	0.37 ± 0.01c
Lipase	0.33 ± 0.01d

*CNT control, PLA phospholipase A₂

Results were presented as means ± standard deviations of triplicate measurements (n = 3)

^a–dMeans in the same column with different lowercase letters are significantly different (P < 0.05)

Means with the same letters are not significantly different at (P < 0.05)