Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues

Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without significant differences. The color attributes whiteness and the chroma hue of meringues decreased with the sugar concentration regardless of the sugar type. Moisture, water activity, and pH decreased, while weight loss during baking, meringue volume, and hardness gradually increased with sugar concentration. The addition of sugar increased the meringue's weight, while its height and diameter did not change much. Protein content in the meringue decreased with increased sugar levels, while carbohydrate and ash levels increased. Antioxidant activities increased with the sugar concentration, and unrefined sugars influenced the radical scavenging activities differently from refined sugars. In general, meringue made with coconut sugar at 75% showed preferable qualities over the other sugar types or concentrations.