2020-08-302020-08-302020Özer, Ç., & Ağan, C. (2020). The Influence of Aging Egg on Foaming Properties of Different Meringue Types. Journal of Culinary Science & Technology, 1-10.1542-80521542-8044https://doi.org/10.1080/15428052.2020.1790073https://hdl.handle.net/20.500.12713/372Ozer, Cagla ; Agan, Cansu (isu author)Meringue, which is one of the scaffolding of culinary arts, basically consists of whipped egg white and sugar. Usage of meringue in the field of gastronomy varies and most of the pastry products includes meringue due to its textural and structural properties. There are three types of meringue; French, Swiss and Italian. Protein concentration, the age of egg white, whipping time and temperature, heat treatment, sugar content and acid have important role on foaming properties such as foaming capacity and stability. In this study, the effect of aged egg on foaming properties was investigated in three types of meringue. Thirty-two hours storage was found as the best aging condition for the highest foaming capacity and stability. On the other hand, Italian meringue was the most suitable meringue type for the highest foaming capacity while the highest foaming stability was obtained from French meringue for among all types of meringue.eninfo:eu-repo/semantics/closedAccessAged EggFoaming CapacityFoaming StabilityMeringueArticleWOS:0005479739000012-s2.0-85087841496N/A10.1080/15428052.2020.1790073Q3