1. Functional Characteristics of Fermented Egg White Powder After Pan-drying at Different Temperatures and Times
- Author
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Antonius Hintono, Anang Mohamad Legowo, H Hikmah, Nahariah N., and Effendi Abustam
- Subjects
Food Animals ,Egg white fermentation, pan drying, drying temperature, drying time, functional characteristics ,Chemistry ,Animal Science and Zoology ,Fermentation ,Food science ,Egg white - Abstract
Background and Objective: Eggs, especially egg whites, are high in protein but susceptible to damage, even via fermentation. Thus, it is necessary to preserve them by adding flour. The aim of the present study was to evaluate different drying temperatures and durations to produce fermented egg white powder with optimal functional characteristics. Materials and Methods: The present study had a factorial design (3??3) using drying temperature (45, 50 and 55EC) and duration (30, 39 and 48 h) as treatments. All chicken eggs (900) used were obtained from the same farm. Parameters measured were foaming capacity and stability, powder solubility and coagulation time. A pan dryer was used to dry fermented egg whites. Results: Neither drying temperature nor time significantly affected the foaming capacity or stability, but there was an interaction between both treatments and foaming capacity. In contrast, drying temperature and duration significantly (p
- Published
- 2018