Because of the limited number of eggs available, scrambled eggs were used for the sensory evaluation. Randomly selected eggs from each diet treatment were blended with whole milk for 30 s using a hand whisk.
The blended egg mixture was poured into a heated(120 oC) equilibrated(30 Teflon-lined electric skillet lightly coated with canola oil(Coles brand, Coles Supermarkets. Perth Metropolitan Area, Western Australia).
Samples were cooked for 2 min with gentle mixing. After cooking, the scrambled eggs were placed in plastic cups labeled with 3 digit random codes. Before being served to panelists, samples were reheated for 10 s in a 900 W microwave oven(Panasonic, Model NN-6455A Matsushita Microwave oven Corp of America, Secaucus, NJ Panelists evaluated their degree of liking for color, odor, flavor, and overall acceptability on a Labeled Hedonic Scale(Lim and others 2009).
Water and plain crackers were used as palate cleansers between samples.
A total of 93 panelists participated in the sensory evaluation.