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- Title
THE EFFECT OF ADDING EGG WHITE POWDER ON LIQUID EGG PRODUCTS PROPERTIES.
- Authors
Elayan, Majd; Németh, Csaba; Enkhbold, Munkhnasan; Tóth, Adrienn
- Abstract
Eggs are well known for their good amount of essential micro and macro nutrients such as minerals and vitamins that are needed to support cell growth and replacement. Due to an increase in egg demand a significant growth in egg and egg products utilization has occurred across the globe. The need for new egg products with diverse applications combined with the increase in egg consumption created the need for egg product manufacturing in the late 1980s. The high amount of protein content in liquid eggs and egg white products allows them to be considered as functional food. Pasteurizing egg products is important for product microbiological content. This study is designed to evaluate the physical and chemical properties of liquid whole egg (LWE) and liquid egg white (LEW) after fortifying both products with powdered egg white protein and heat treat products at different temperatures. LWE and LEW were fortified with white powdered egg protein with different percentages 0, 3, 5 and 10%, and heat treated at three different temperatures: 60, 65, and 70 0C for LWE and 50, 55, and 60 0C for LEW for 15 minutes, and then cooled down immediately. pH, color and viscosity were measured to evaluate the effect. The pH was measured at 4 0C using a portable digital pH meter (206-pH2, Testo SE & Co. KGaA, Titisee-Neustadt, Germany). Tristimulus color measurements were performed with a Konica-Minolta CR-410 chromameter (Konica Minolta Sensing Inc., Osaka, Japan) at 4 0C. Viscosity measurement was performed by MCR 92 rheometer (Anton Paar, Les Ulis, France) at 15 0C. The L value of all LEW decreased with the increase of the added protein and temperature, on the other hand it was the opposite for LWE. All samples of LEW showed an increase in A values at all temperatures, however that does not apply to the 3% concentration at all temperatures and 5% at temperature 60 which showed a decrease in A values in comparison to control. On the other hand the A value was decreased in LWE with the increase of both concentration and temperature. B values were increasing with the increase in concentrations and temperatures in comparison with the control for LEW, meanwhile it were decreasing with the increase in concentrations and temperatures in comparison with the control in LWE As for pH values it decreased with the increase of protein percentages and temperature. Viscosity was significantly affected and this could be due to protein coagulation while heating. Fortifying egg products with egg protein will affect the pH, color, and viscosity in all four liquid egg products. The importance of this research underlines the fact that a new egg product fortified with extra egg protein for better nutritional value and functional properties can be created.
- Subjects
EGG whites; CELL growth; HEAT treatment; NUTRITIONAL value; EGG products industry
- Publication
Journal of Hygienic Engineering & Design, 2023, Vol 43, p141
- ISSN
1857-8489
- Publication type
Article